|good morning, good morning|
Surprise another pumpkin recipe! You didn't see that coming did you?
It's farmer's birthday today and she's all about the pumpkin. She did request pumpkin cupcakes filled with cream cheese frosting (thanks for nothing pinterest) but after having an upside down cake debacle I thought that maybe french toast was the way to go.
Note to self: why would you want to add the bowl of dry ingredients to your cake batter before you put it in the pan when you could spend your time trying to scrape the batter (but not the peaches or caramelized sugar) out of the cake pan?
This recipe is quick enough to make in the morning before heading out to work (at least if you regularly get up ridiculously early).
Pumpkin French Toast
2 medium ripe bananas
1/2 C hubbard or pumpkin puree
2 T maple syrup (not table syrup)
1/2-1 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp grated fresh nutmeg
1/8 tsp dried ginger
2/3 cup milk (unsweetened soy, almond, coconut, dairy)
6 slices of wholewheat bread
In a high speed blender combine bananas, pumpkin, maple syrup, cinnamon, allspice, nutmeg,ginger and milk. Blend until smooth. Place puree in a shallow rectangular dish and quickly dip bread.
|1, 2, 3 blend without waking anyone up|
Wipe off excess batter with a knife, spoon, etc. Do not let the bread become soggy. Place bread in a oiled frying pan over medium heat. Cook until first side has browned (3 minutes or so) and then flip and cook until second side is browned.
|It's time to rise and shine|
Serve with apple butter, maple sugar, maple syrup, etc.
Happy birthday Farmer! Maybe we need to start celebrating 1/4 and 1/2 birthdays too.