It started out simply last week when I made season-appropriate pumpkin chili. But extra pumpkin and the desire to go apple picking turned my kitchen into harvest central today.
The cookingfest started around noon with what ended up being two batches of applesauce. I used a bag of apples on the first, making four times the recipe my mother provided. Later in the afternoon I decided to delve into the second bag of apples. I’ve got 3 or 4 quarts of sauce now. Next week’s experiment will be turning apple sauce into apple butter.
Then I started looking for uses for nearly a full can of leftover pumpkin. I settled on a double batch of Pumpkin Streusel Muffins from pumpkinnook.com. But I had even more pumpkin, so I decided to make a pumpkin french toast recipe for dinner tomorrow night. Can’t wait to try it. One of the best parts of that recipe is by using eggs, milk and spices I already have, plus the leftover pumpkin, the meal for three of us only cost $1 for day old bread!
And wow, does my house smell good right now!
Here’s the recipe for the pumpkin french toast, from Daily Dish Recipes.
Overnight Pumpkin French Toast Casserole
1/2 C Butter
12 slices White Bread
1/2 C Brown Sugar
2 tsp pumpkin pie spice
1/4 – 1/2 c. pumpkin
1/2 tsp Vanilla Extract
1 1/2 c Milk
Melt the margarine and pour into a 9×13 pan. Mix the brown sugar and the pumpkin spice seasoning. In a separate bowl, whisk the eggs, milk & vanilla together.
Spread a thin layer of pumpkin (as if you were buttering a piece of bread) on six of the slices of bread. Layer the bottom of the 9×13 pan with all six pieces. Next, sprinkle half of the brown sugar and pumpkin spice mixture over the top of the pumpkin that is spread on the bread. Spread a thin layer of the pumpkin over the next six pieces of bread the same way. Pour the egg mixture over the top of all of it and then sprinkle the remaining brown sugar/pumpkin spice mixture over the top.
Cover & refrigerate overnight or at least 6-8 hours. Honestly, the longer the better. In the morning, cover the dish with tinfoil and bake in a 350 degree over for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.