Ah, it is Fall and it’s Pumpkin Spice Season — everything from hot drinks to cat litter. (Mmmm…spicy fresh cat litter.) We’re having our first chilly weekend in October, so I thought I’d make a twist on an old classic – French Toast. Big thanks to our French friends for this wonderful brunch classic – it’s right up there with the French fry and that giant statue in New York, as far as French contributions go.
I’ve been making French toast since I was a girl, so this is not a new experiment for me….however, I’m always looking to change it up. I was at the grocery and found Peppridge Farms thick sliced Pumpkin Cinnamon Swirl bread. *Bing!* Light bulb!
So, this is an easy, Fall recipe along with my fool-proof bacon in the oven recipe…I won’t make bacon any other way, ever again. It is a very easy clean up – let the grease solidify on the foil and just pitch the foil. No more dealing with bacon grease in a skillet…and the bacon cooks much more evenly and burning is less likely in an oven. Give it a try! (I was skeptical myself, at first.)
- Pepperidge Farms Pumpkin Cinnamon Swirl bread – three slices
- Three eggs
- Bacon (your favorite – I used thick cut pepper bacon)
- Vanilla extract
- Dark Maple Syrup (I suggest real Maple syrup. So decadent!)
- Milk or Half/Half
- Baking/Cookie Sheet
- Rectangular casserole dish
- Mixing bowl
- Shot glass (to heat syrup)
- Skillet – wide enough for three pieces of bread to not overlap
- In a bowl crack in three eggs
- Hand whisk in 1 Tablespoon of Milk or Half/Half, cinnamon, nutmeg, and vanilla until slightly frothy.
- Pour egg mixture into a flat rectangular casserole dish
- Put three pieces of bread into the egg mixture, move around a bit like a sponge to suck up egg mixture.
- After 5 minutes, flip bread to soak other side
- After 15 minutes, flip bread again and soak the original side for 10 minutes
- (About 30 minutes soaking the bread. The longer you soak, the better! If you are proactive, make this part the night before and let the bread soak overnight.)
- Line a cookie sheet with foil
- Lay out strips of bacon across the cookie sheet – do not overlap
- Put in an oven at 425 degrees – do not pre-heat. Just put it in there.
- I love not having to wait for a preheat!!
- Note: You do not have to flip the bacon as it cooks, unless you want to.
- In about 17 to 20 minutes bacon should be golden and crisping
- take out of oven just before it is fully crisped and put on a paper towel to drain. It will finish crisping once you remove from the oven. If you find it is not crisp enough return to the baking sheet w/ bacon grease and cook a few minutes more. Keep an eye on it!
- I will often put finished bacon into a 150 degree oven (I use my toaster oven) on a piece of foil to keep warm while I finish the rest of breakfast. (Do not use the same foil with grease that you originally cooked the bacon on.)
- Place a small pat of butter in skillet to melt and coat the pan
- Once hot and butter is melted, add egg bread to the skillet
- Cook until golden brown and then flip to the other side and cook until golden (about 7 minutes on each side – the type of skillet you use will vary the time on each side.)I suggest you just keep an eye on the browning. You are okay to flip the bread more than one time until you get the level of golden you want. Under cook and you may have runny egg under the surface which is not too appetizing.
15. I put the maple syrup in a shot glass and heat it for about 10 seconds in the microwave and put on the side
16. Plate French toast with a pat of butter on each piece
17. Add bacon
18. After serving, pour hot syrup over the French Toast
Optional serving suggestion: Instead of butter, add brown sugar cream cheese
Don’t like pumpkin? You can make this with Cinnamon Raisin bread instead!
Serve with coffee on a cool Fall day. Enjoy!