Pumpkin Bread French Toast

While living in Asheville, North Carolina Scott and I frequented Sunny Point Cafe in West Asheville, often on the weekends for brunch as a nice treat. And last fall they had a particularly excellent item on the Specials menu ... Pumpkin Bread French Toast. Not just French Toast with spices to taste like pumpkin bread - Pumpkin Bread (delicious, dense, moist) made into French Toast. Served with maple pecan whipped butter and syrup. Words escape me to describe the amazingness that was this meal.

So, naturally, Scott and I decided to recreate it. He came up for a couple of days, and we had decided already that, it being fall and all that jazz, it was high time we made some pumpkin bread! So I pulled out my cookbook, in which I have a recipe for pumpkin bread from The Taste of Oregon cookbook (the best pumpkin bread ever), and together we made the scrumptious bread. One loaf chocolate chip pumpkin bread, one loaf plain, unadulterated pumpkin bread. Then the following morning we used the French Toast "recipe" (er ... general guidelines of ingredients) that my mom uses to make our pumpkin bread into a splendid little breakfast of champions. Add into the mix that I had seen it suggested somewhere to try baking French Toast once it was already browned on both sides ... so we did! And let me tell you, it was deeeelish! Baking it for 10ish minutes at about 400 warms the toast from the inside out, and it makes it practically melt in your mouth.

[ browning on the griddle. ]

[ a little butter and some maple syrup ... and coffee, of course. ]

[ and we decided to be daring and try it with cream cheese and syrup ... and it was amazing! ]

So keeping in mind that this meal takes some advanced preparation, it is entirely worth the yummyness in your tummy that is sure to follow! It was so good we had it for breakfast, and elevensies a little bit later!

Cheers!