You’re in for a real treat today, folks.
It’s the perfect mash-up of warm, cozy fall flavors that just happen to be giving me all the feels on the first snowy day of November. Yesterday it was 65 degrees at noon, and 3 hours later it was windy and 35. Yes, I’m in the midwest, and this is just how life is.
Most of us deal with it by bundling up next to the fireplace with a comforting bowl of deliciousness, and today that deliciousness just happens to be Pumpkin Eggnog French Toast with a smattering of sugared cranberries.
For me, comfort food is typically a heaping of chili or pasta, but once in a blue moon I have a sweet tooth, or really, a breakfast-food tooth, so I went with French toast instead. But it’s important to note that this is not any ordinary French toast. It’s made with the world’s most amazing Spiced Pumpkin Bread, cut into thick slices and dipped in a luxurious batter of Sassy Cow eggnog, pure vanilla extract and holiday spices, and toasted to a crisp in a hot cast iron skillet. So when you go in for a bite, you get this rich, eggnoggy crust with fluffy, pumpkiny goodness on the inside. All topped with cranberries that have been soaked in simple syrup and tossed in raw sugar to add an extra little burst of flavor with every bite.
Ahhh… I just can’t believe it’s real.
I told you it wasn’t ordinary French toast.
- 1 (15 oz.) can pumpkin puree
- 4 Tbsp. oil
- 3 large eggs
- ½ cup brown sugar
- 1 cup oat flour (or whole wheat pastry, whole wheat, all-purpose)
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. coarse salt
- ¾ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- Pinch ground cloves
- 1 Tbsp. granulated sugar
- 1 cup egg nog
- 3 large eggs
- 1 ½ tsp. vanilla extract
- Pinch of each ground cinnamon, nutmeg, ginger, cloves
- Butter or cooking spray
- Sugared cranberries* or other berries, for garnish
- Pure maple syrup, for garnish
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
- Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean. Once bread is cooled, slice into 10 slices.
- Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
- In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices. Dip pumpkin bread slices into the eggnog mixture, then place in the skillet. Allow to cook 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes. Repeat with remaining slices of pumpkin bread. Serve with sugared cranberries, berries and/or maple syrup.
- *Note: To make sugared cranberries, soak 1 cup cranberries in hot water with 4 Tbsp. sugar or sweetener (such as stevia) for 30 minutes. Drain sugar water and toss cranberries with turbinado sugar (sugar in the raw).