This turned out to be one of my best recipes of the year! We ate it for dinner and then had a second helping for dessert. I will serve it for brunch during the holidays. The trick to getting great French toast from gluten free bread is to whip the eggs until almost frothy, keep the eggy mix thick, and cook slowly. Adding pumpkin thickens the egg mix and also tastes incredible. If you don’t have time to make the relish, just whip up some of the best French toast ever!
My Cranberry Ginger relish recipe is here. Make this at least 4 hours in advance. It keeps for weeks. Well, theoretically it does. In our house it gets eaten up pretty quickly.
Pumpkin Pie French Toast with Cranberry Relish
4 slices gluten free bread (or sourdough)
1/2 C canned pumpkin
1/3 C milk
2 t pumpkin pie spice
2 t powdered sugar
butter for pan
Whip egg until almost frothy; blend it into 1 substance until the yolk and whites are all one. Stir in pumpkin, milk, spice, and sugar until smooth. On a hot griddle, add a pat of butter then reduce heat to medium high. Dip both sides of bread into eggy mixture, allowing it to soak in and leaving a nice coating on the outsides. Use a spatula to remove bread and place on the griddle. Cook both sides until golden brown, approx 3-5 min each side.
Place 2 slices of French Toast on a plate with a healthy dollop of cranberry relish in between. Add a dollop od relish on top. If you are really ambitious, you can top with sugared cranberries. But only if you are serving mimosas or another drink where your beautiful cranberries can be used as a garnish.
Well, it is Thanksgiving eve and I still have a pie to make. I unloaded a great kiln load today, so check out my adorable new Owl Bowls!