Sunday, October 30, 2011

Pumpkin Stuffed French Toast

So, what to do with all that pumpkin butter?

Last night we had friends over for dinner and I made this Pumpkin Butter Cake from bakedbree.com.


The cake looked beautiful, and the flavor was delicious, but when I cut into it I discovered the center was still raw.  Ugh.  Our guests were good sports about it, and ate around the edges where the cake was done, but I hate flopping.

Our oven can be tricky, and it sometimes takes some trial and error to get the timing right when baking a new recipe.  And I think the toothpick test failed me here (it came out clean when I tested it) because the cake is so dense.  But there will be a Round 2 with this cake, because the flavor really was fantastic.

So this morning I tried again with the pumpkin butter, this time with much better results.

Pumpkin Stuffed French Toast
A friend of ours bought us a Cuisinart Griddler for a wedding gift, and we've been using it several times each week.  I love it and now wonder how I went so long without one.

For this french toast, I wanted to use enough bread that a nice pocket of pumpkin butter would be in the middle, but I wanted the final product to be more like a single piece of bread.  The griddler worked perfectly, flattening the bread while cooking it.

Cut four slices from a small round loaf of rustic Italian bread, about 3/4" wide.  Carefully remove some of the bread from the inside of each slice to create an indentation, leaving about 1/2" border.  Gather up the bread scraps and feed them to the cute Rottweiler who hangs out with you in the kitchen.

Fill each indentation with about 3/4 Tablespoon of pumpkin butter.

Place one slice on top of another, with the pumpkin butter on the inside.

In a shallow dish,  combine two eggs with two Tablespoons half and half.

Whisk the egg mixture and place the stuffed bread in the dish.  Allow the bread to sit for a minute or so, to soak up some of the egg mixture, but don't let it become too soggy or it may fall apart.  Carefully turn to coat the other side.


Place both slices in the Griddler and grill until golden.


Apply a fair amount of pressure to the lid for a minute or two at the beginning if you want to flatten the bread a bit.  (Alternatively, you can cook these in a nonstick pan on the stove top.)

Serve with warm maple syrup and sprinkle with walnuts or pecans, if desired.


Enjoy!

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