I really just want to say OMG about this breakfast…and about this week. Except…OMG feels a little ridiculous. I dunno.
This week is bonkers.
I picked out paint colors for the new house…and washed walls and baseboards…and then splurged on a painter to do the rest of the hard work. My husband and I snuck into the house yesterday to see the new colors. Best.money.spent.ever.
Also…washing walls involves a lot of hours of squatting. Three days later…I’m still sore.
I had a job offer this week! And have a second round interview for another job today. I am hoping there are decisions to make this afternoon…that don’t involve what to do if it rains tomorrow and our life is in pick-up trucks and not the storage center anymore.
I kind of want to just fast forward time to where I know where I’m working and my life is organized again. I know…it’s a little bit wrong and a lot bit impossible. Which is why I made pumpkin bread to quiet my brain…and used it as a french toast base to make slowing down time ridiculously okay.
This french toast concept? I’m not sure what she’d think about it. I wasn’t totally convinced I wasn’t messing up an already perfect thing…until I took the first bite.
The usual suspects are involved here. Eggs, cream and vanilla, whisked, for dipping bread into. Except this time, it’s slices of a pumpkin quick bread. Because the bread is more moist than the stale french bread I usually use for french toast, it needs to be fried at a lower temperature, for a longer period of time. We’re slowing down life here. It’s best to just be patient.
Frying the bread on a griddle creates a slightly crunchy outer layer, but leaves the soft, crumbly bread intact inside. It’s the perfect combination.
A cream cheese glaze and a dusting of pumpkin pie spice is the necessary finish. You could maybe go maple syrup here…but the five minutes it takes to beat cream cheese with powdered sugar is worth it.
With a cup of coffee, this is the best way to start your weekend. Slow down, eat breakfast with your family, say a quick prayer for a Saturday morning without rain…and then come help me move?
I love you. And fall. And this breakfast. The end.
recipe from Grandma Edna
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
3 cups sugar
1 cup cooking oil (I used canola.)
2/3 cup water
4 beaten eggs
2 cups (1 small can) pumpkin
Sift flour and combine with baking soda, salt, cinnamon, nutmeg, pumpkin pie spice and sugar. Make a well in the center and add oil, water, beaten eggs and pumpkin. Mix thoroughly. Grease and flour two loaf pans. Pour half of batter into each. Bake in a preheated 350° oven for one hour, or until bread is done. Cool in pan 10-15 minutes before transferring to wire rack to cool entirely. (Note: It’s important that your bread is cooled to room temperature when you slice it to make french toast. If it’s not, the slices will fall apart in the egg wash.)
Pumpkin Bread French Toast
6 slices pumpkin bread (make sure it is cool)
1/2 cup half and half
1 teaspoon vanilla
Whisk half and half, egg and vanilla in a cereal bowl. Dip slices of pumpkin bread in egg wash and place on a greased griddle. Cook at 300°, flipping when the edges begin to crisp, and cooking evenly on both sides. Drizzle immediately with cream cheese glaze (below) and dust with pumpkin pie spice before serving.
Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Beat cream cheese and powdered sugar until smooth. (I add the powdered sugar 1/4 cup at a time to prevent it from exploding all over my kitchen.) Add vanilla and beat to incorporate. Store leftovers in the refrigerator.