Wednesday, September 1, 2010

Pumpkin French Toast with a Maple-Fig Syrup

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Pumpkin French Toast with All-spice butter and Fig-Maple Syrup

1 heaping cup pumpkin puree
6 eggs
2 egg yolks
1/4 cup sugar
2 tsp. cinnamon
1/2tsp. nutmeg
1/2 tsp. cloves
1tsp. vanilla
2 cups whole milk
1 cup heavy cream
1/4 tsp. salt
8 (1-inch-thick) slices day-old brioche or challah
4 T. unsalted butter,cut into 4 pieces
1/4 cup canola oil
All-spice butter (recipe follows)
Fig-Maple Syrup ( recipe follows)

1. Preheat the oven to 375 degrees F.
2. Whisk together the pumpkin, whole eggs, egg yolks, sugar, cinnamon,nutmeg, cloves, vanilla, milk,cream, and salt in a large baking dish. Place bread in the baking dish, and turn the bread to coat evenly; let sit for 5 min.
3. Heat 2 Tablespoons of the butter and 2 Tablespoons of the canola oil in a large nonstick saute pan over medium-high heat until the butter completely melted. Place 4 slices of the bread on the bottom, 2-3 minutes. Turn the slices over and cook until the bottom is golden brown, 2-3 minutes more. Transfer to a baking sheet. Wipe the pan out with paper towels and repeat with the remaining 2 Tablespoons butter,2 Tablespoons oil, and 4 slices of bread.
4. Transfer the baking sheet to the oven and bake for 5 min.
5. Serve 2 slices per serving topped with the allspice butter and some of the fig-maple syrup.


Allspice Butter
Makes about 1/2 cup

8 T. unsalted butter, at room temp
2 tsp. ground allspice
2 T. pure maple syrup
1/4 tsp. salt

In a small bowl, combine the butter, allspice, maple syrup and salt. Cover with plastic wrap and refrigerate for at least 30min. and up to 2 days.

Fig-Maple Syrup
Makes about 2 1/2 cups

8 fresh figs, quartered
1 1/4 cups pure maple syrup
Combine figs and syrup in a small sauce pan and simmer over low heat until the figs are soft, about 10 min. This can be made up to 4 hrs. in advance and refrigerated. Reheat before serving.

1 comment:

Daisy said...

So thats what a fig looks like.Did you find the bugs in it Hannah.
lol.It looks really good.Yeasterday Olivia and I made gronola and donut muffins for breakfast.
Love Maria