07 November 2013

Pumpkin Butter French Toast w/ Pecans & Vermont Maple Syrup

If you've visited the hubs and I here for breakfast before, you know that I am not a maple syrup gal.  Morning after morning, I have adamantly opposed maple syrup, always opting for honey or agave nectar on top of my bready morning delights.  But thanks to the hubs, the state of Vermont and the residency program in Burlington for their delicious souvenirs, I get to sing a different tune today!  I'm embracing maple for the first time ever...and on one of my absolute favorite seasonal breakfasts in Pumpkin Butter French Toast.


Come fall, you can find me eating this deliciously spicy spread around the clock.  My ol' faithful is a pumpkin and almond butter sandwich (a.k.a. the best, fall-iest peanut butter sandwich of all time).  But there are days when I can't hold off the craving, and a pumpkin start is necessary.  On these days, there is nothing I love more than french toast, grilled to glorious perfection with a crispy exterior and gooey interior.  Man I love bread.

Everyone knows and loves french toast.  Eggy, milky bread with a toasty warm exterior and the sweet spice of cinnamon...yum.  But have you ever tried mixing a little pumpkin butter into your milk mixture?  If not, you are in for quite the treat.  The sweet and spicy pumpkin butter bakes its wonderful flavor right into the bread and is grills on your griddle for a flavor that is truly divine.  And if you've ever had a pumpkin spice latte, you know some extra spice is always nice.

But we're not stopping there.  Grilling the pumpkin butter into the bread just isn't enough for these foodies.  Once the bread comes off the griddle, it's spread with even more pumpkin butter, sprinkled with chopped pecans and stacked for a heaping pile of fall on a plate.  All that's needed to finish it off perfectly is a bit of maple syrup......

Yes, maple!  Not Mrs. Faker-worth or Aunt Not-Real, but gorgeous golden nectar from majestic and beautiful trees.  For this beautiful syrup tastes nothing like the stuff you pick up in the baking isle of your local market.  It has a wonderful subtle sweetness that is absolutely scrumptious paired with pumpkin.  Perhaps its the seasonal component, but maple and pumpkin are my new favorite partners in the kitchen.  A wonderful woodsy sweetness, it finishes off the french toast with a perfect kiss of syrup.  

Breakfast, anyone?

Pumpkin Butter French Toast (serves 2)
  • 1 egg
  • 1 egg white
  • 1/2 c milk
  • few dashes cinnamon
  • 1/4 c pumpkin butter, divided
  • 4 slices whole wheat bread
  • 1/2 c toasted pecans, chopped
  • Vermont maple syrup, for drizzling (the good stuff only, trust me!)
Place a pan over medium heat.  In a shallow bowl, combine the egg, egg white, milk, cinnamon and two tablespoons of the pumpkin butter.  Whisk together until smooth.

Place two slices of bread into the milk mixture, soaking each side until well saturated.  Spray the pan with non-stick and transfer the bread to the pan.  Soak the remaining bread slices and add to the pan.  Grill on both sides until golden brown.  

Remove two of the bread slices onto two plates.  Spread each with a tablespoon of pumpkin butter and sprinkle with the chopped pecans.  Top with the remaining bread slices, sprinkle with pecans and drizzle with maple syrup.  Serve hot.

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