One Pumpkin, Part Two: Pumpkin Cranberry French Toast

November 2010

The carpenter’s Thanksgiving meal coma kept him deep in slumber, but I was alert with visions of brunch.  The heat from the lovin’ oven piqued the attention of the old dog, and he was steadily at the apron strings, awaiting a fallen bit of brunch.

Black Friday Baked French Toast


5 or 6 thick slices country bread (country seed + bread I made)
3 eggs + 2 egg whites (all local, free-range)
1 cup local whole milk
1/2 cup pure maple syrup
1 cup pumpkin puree
1 Tablespoon pure vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon ginger
½ cup toasted walnuts
1 cup fresh cranberries, sliced
pure maple syrup for serving


Cut each slice of bread in half and then in quarters.  Set aside.

Whisk together eggs, milk, maple syrup, pumpkin puree, vanilla and spices.

Assemble one layer of bread slices fitting it in like puzzle pieces. Then assemble another layer directly on top of the first. Pieces don’t have to fit perfectly, but it helps if they are all laying flat.

Sprinkle the sliced cranberries and chopped walnuts over the top of the bread.

Pour the pumpkin mixture over the bread being sure that it seeps into every crevice and covers each piece of bread.

In the time that it takes to clean the dishes and take an old dog on a short walk, let the bread absorb the liquid.

Preheat the oven to 350 degrees.

Bake the French toast on the middle rack for 30 to 45 minutes or until the pumpkin is set and bread is brown.

Cut into squares, dust with powdered sugar and drizzle with maple syrup.

Wake gentleman friend with promises of baked french toast and coffee!  Oh and bacon too!

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