As previously mentioned, Trader Joe’s opened last week, and on my inaugural trip I purchased a sourdough baguette. Saturday evening we paired the baguette with some amazing blueberry vanilla chevre [goat] cheese (also picked up at Trader Joe’s), and it was a match made in heaven. Unfortunately, I left the baguette out on the counter, and found a stale half loaf Sunday morning.
To Pinterest I ran, err shuffled in a half-awake state, in search for baguette French toast. I found quite a few recipes, but they all required full French bread loaves. Back to Google, my old standby, I found this recipe for French toast using half a baguette. Perfect! I immediately pinned it, looked at a few more recipes for good measure, and got to work in my kitchen.
After discovering the hubs wasn’t interested in French toast (what?!), I decided to doctor the recipe and turn it into PUMPKIN French toast!
Pumpkin French Toast with Pumpkin Syrup
1/4 baguette, sliced at an angle (I used sourdough)
1 TBS milk, soy milk, or almond milk (I used soy)
1 TBS canned pumpkin
1 TBS brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp vanilla bean paste
1 TBS butter
2 TBS chopped pecans
2 TBS canned pumpkin
2 TBS maple syrup
French Toast Directions
Heat large cast iron pan over medium high heat. Once hot, add butter to coat the pan.
Meanwhile, mix together egg, milk, pumpkin, brown sugar, pumpkin pie spice, cinnamon, and vanilla bean paste. Once pan is hot, dip bread in egg mixture and coat evenly.
Place coated baguette slices in pan, checking after a couple of minutes. Once brown, flip and cook until brown on the other side.
Heat small pan over medium heat. Add pecans and toast. This will take about 2 minutes. Remove from heat once they are fragrant.
In a small bowl, combine 2 TBS canned pumpkin and 2 TBS maple syrup. Mix well.
Top Pumpkin French Toast with the toasted pecans, and use the pumpkin syrup for dipping.
Enjoy! If you do my dishes I’ll double this recipe. But you’ll have to be quick.
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Have you ever made French toast with a baguette or French bread?