Thanksgiving ReMix - Pumpkin Spice French Toast with Cranberry Sauce

How was your Thanksgiving? I hope it was wonderful and delicious.

How is your leftover situation? Of course, we have plenty. We had a neighbor over for dinner, but the three of us barely put a dent in our 15 pound turkey. We also had extra of the our side dishes - green beans, mashed potatoes, stuffing, gravy and my favorite, cranberry sauce. Really, after the three of us went back for seconds it still looked as though we hadn't sat down to eat.

This week (and maybe next) I'll be posting some of the ways we used up some of our leftovers. The first leftover meal we had was breakfast. We made these french toast with the leftover french bread that we had made for the stuffing, so it was sufficiently stale - not so great for leftover turkey sandwiches, but perfect for next-day french toast. It tastes sort of like a spicy jelly donut. Yum. 

Pumpkin Spice French Toast with Cranberry Sauce

3 eggs, well beaten
1 tbsp milk
1 tbsp water
1 tsp pumpkin pie spice (cinnamon, ginger, allspice, nutmeg)
1/2 loaf leftover bread
2 tbsp butter
4 tbsp leftover cranberry sauce (recipe below)

To make the custard mixture, mix the eggs, milk and water together in a wide, shallow bowl. Add about 1/4 tsp of the pumpkin pie spice. I usually find that it floats on the top of the custard, so I add it in batches after each group of bread is soaked so that each piece gets a bit.

Soak each side of the bread in the sauce for a few minutes so that it has time to absorb the custard. If using fresh bread, it will absorb quickly, so leave in the mixture for a few seconds.

Heat a non-stick pan over medium heat. Remove the bread from the custard mixture and hold above the bowl with a slotted spatula or fork for a few seconds to allow the non-absorbed custard to drain off. Add a pat of butter to the pan and spread around the pan. Place the bread in the pan and allow to get brown and crispy. Flip to the other side when the first side has good color.

Place the cooked toasts in a 350 F oven for 15 minutes. This allows the outside to get crispy while the inside stays nice and custardy. Serve with maple syrup, a dollop of cranberry sauce and powdered sugar.

Cranberry Sauce

3 cups fresh cranberries
1 cup dark brown sugar
1 cup water
1 orange, zested
1/2 orange, juiced
pinch of ground nutmeg
pinch of ground allspice
1 cinnamon stick
1 tsp grated gingeroot

Mix the cranberries, sugar and water in a saucepot over medium heat. Stir to mix the sugar and water and wait for the cranberries to pop. Continue to heat, stirring occasionally, until all the berries pop. Add the orange zest, orange juice and spices. Continue to simmer until the mixture forms a syrup like consistency. Remove from the heat and chill.

0 lovely comments:

Post a Comment