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We’re having our first freeze tonight and our house is cold. I’m bundled up in my favorite college sweatshirt with my hands wrapped around a mug of hot chocolate. It seems like the perfect night to write about a warm comfort food breakfast.
Sunday morning we were up early since David didn’t realize that the time had changed. I had time enough before church to putter around in the kitchen and make up a new recipe. The day before I had made a double batch of Really Good Sandwich Bread, but the loaf that I baked in the oven did not rise very much. It was just right for stuffed French toast =)
One of the great things about gluten free bread is that it is perfect for French toast. Anyone who’s ever been subjected to French Toast made of store-bought white bread will truly appreciate how gluten free bread can soak up the egg and milk without disintegrating into inedible mush. Add this to your list of the good things being gluten free has brought to your life.
Back to the story. I also had a container of thawing Hubbard squash in the refrigerator (for the Impossible Pumpkin Pie later this week), so I scooped some up that out into a skillet, heated it up with some butter, and added Pumpkin Pie seasoning to taste. After a little soaking, stuffing, and baking we had the perfect fall Sunday brunch. Here’s the recipe:
1 Tbsp. butter
2 c. winter squash, cooked (or canned pumpkin)
Pumpkin Pie seasoning
sugar (to taste, as it will depend on the sweetness of the squash)
1 c. milk (whatever type you use)
3 Tbsp. sugar
2 tsp. vanilla
pinch of salt
And, 8 slices of bread, one inch thick.
1. Melt the butter in a skillet over medium-low heat. Add the squash and mash with a fork until there aren’t any large lumps, or just add the caned pumpking. Once the pumpkin/squash is heated through, season to taste with Pumpkin Pie Spice, or your own mixture of cinnamon, nutmeg, and ginger.
2. Add the ingredients for the dipping mixture to a 9×13 baking dish. Whisk until the eggs are well beaten.
3. Preheat the oven to 400 degrees.
4. Use a paring knife to cut a pocket into the bottom side of each slice of bread. (I left about 1/4″ of bread between the edges of the pocket and the outside edges of the bread.) Scoop the pumpkin into the pockets so that they are slightly overstuffed, and then lay the stuffed bread into the dipping mixture. Let the French toast soak for 5 minutes on each side.
5. Remove the French toast to a greased baking sheet and bake for 15 minutes. Flip the toast and switch the oven to Broil. Watch the bread carefully and pull it out as soon as the second side starts to brown.
6. Plate the French toast and top it with syrup, whipped cream, or confectioner’s sugar.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!