Tag Archives: Breakfast

Let’s Get Some French Toast

Day 27:

I have been sick all weekend laid out with a cold or a sinus infection. Yesterday I stayed in the basement all day watching television with Penny. HOurs went by like nothing. Sarah took the free time to do some serious baking. She made breads, a bbq sauce, soup and cabbage and noodles. Se also put together this morning’s breakfast, Pumpkin French Toast Bake. The bread needed to soak overnight, so it was the last thing she put together last night as I inched my way into Nyquil dreams. She put the final touched on it this morning and I groggily ate it and loved it.

Ingredients (The Below is the Halved recipe)

  • 3-4  cups 1-inch bread cubes
  • 4 large eggs
  • 1 cups milk
  • 1 /2tsp vanilla extract
  • 1  tsp pumpkin pie spice
  •  1/2 cup pumpkin puree)
  • 2-3tablespoons brown sugar for topping
  • nuts, like pecan or walnuts (optional)

Instructions

  1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
  2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

We used some of the remaining apple cider syrup from our Pumpkin Waffles of a few weeks ago. Another great breakfast!

French Toast

French Toast

-Chris

I was still sick today but I used my reserve energy to put together a bonus pumpkin dish for dinner, but since I am completely drained it will have to wait until tomorrow.

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Roll With It

Day 13:

Sunday morning is the perfect time to put a little extra effort into breakfast. Luckily today Penny woke me up bright and early to get started. Actually not bright at all as it was pre-dawn. But, no complaining this morning. I needed all those hours to get the Pumpkin Cinnamon Rolls ready.

I got the cinnamon roll recipe from The Girl Who Ate Everything. Click on that link if you want the recipe and her PMS story. All I suffered from was a little tiredness from being up so early. But after a cup of coffee and a bowl of O’s I was ready to go. Penny was ready to help to and all she needed was some raisin bran. Penny is a big fan of dumping the dry ingredients which I allowed her to do. She’s usually pretty good with it, although today she dumped some spices on the counter. No big deal. She’s also pretty handy with a rolling-pin.

Roll Out

Roll Out

I am pretty sure this is the first time I have ever attempted to make homemade cinnamon rolls. If I did make them before it was a long time ago. These came out pretty amazing. Another winner!

Pumpkin Cinnamon  Rolls with Caramel Frosting
 

Ingredients

  • 1/3 cup  milk
  • 2  tablespoons butter
  • 1/2 cup  canned pumpkin
  • 2  tablespoons sugar
  • 1/4  teaspoon nutmeg
  • 1  tablespoon pumpkin pie spice
  • 1/2  teaspoon salt
  • 1 egg,  beaten
  • 1 (1/4  ounce) package dry yeast
  • 2 cups  bread flour (you can use regular all-purpose flour but bread flour makes them  lighter) (I used Bread Flour)
  • 1/2  cup brown sugar, packed
  • 2  teaspoons ground cinnamon
  • 2  tablespoons melted butter
CARAMEL FROSTING: 
  • 1/4  cup butter
  • 1/2  cup brown sugar, packed
  • 2  tablespoons milk
  • 1/4  teaspoon vanilla
  • 1/4  teaspoon pumpkin pie spice
  • 1 dash  salt
  • 3/4  cup sifted confectioners’ sugar (Sifted? Yeah, I didn’t do that, though this may make the frosting less thick)

Instructions

  1. In  small saucepan, heat milk and 2 tablespoons butter just until warm and butter is  almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar,  nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric  mixer until well mixed. Beat in egg and yeast.
  2. Add  half of the flour to pumpkin mixture. Beat mixture on low-speed 5 minutes,  scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough  will be very soft). Turn into lightly greased bowl, then grease surface of dough  lightly.
  3. Cover  and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray  a surface with cooking spray or turn onto floured surface. Knead a few turns to  form a smooth dough, sprinkling with enough additional flour to make dough easy  enough to handle. Roll dough into 12×10 inch rectangle.
  4. In  small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted  butter. Sprinkle with brown sugar mixture. Beginning with long side of dough,  roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into  twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking  pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
  5. Bake  rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to  waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel  frosting. Makes 12 rolls.
  6. For  the Caramel Frosting: In small saucepan, heat butter until melted. Stir in brown  sugar and milk.
  7. Stir  in brown sugar and milk. Cook over medium low heat 1 minute.
  8. Transfer  to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt,  and confectioners’ sugar. Beat with electric mixer until well blended. If  necessary, add more confectioners’ sugar for desired consistency.
Pre-Baked

Pre-Baked

Baked

Baked

So good.

So good.

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