Alright, let’s talk about this pumpkin seeds on french toast thing. Sounds kinda fancy, don’t it? But trust me, it ain’t rocket science. Even an old gal like me can whip it up, and you can too.
First off, this here french toast. Now, some folks get all highfalutin’ with their bread, talkin’ about “Texas toast” and “bree-osh” or somethin’. Listen, I just use whatever bread’s sittin’ around. White bread, brown bread, it all works. Just make sure it ain’t too thin, or it’ll get all soggy and fall apart. You want somethin’ that can hold up, you know?
Okay, so for the eggy stuff, I crack a few eggs in a bowl. How many? Well, depends on how much bread you’re makin’. Let’s say three eggs for four slices of bread, that sounds about right. Then I pour in a splash of milk. Don’t go crazy, just a splash. And then, the secret ingredient – a spoonful of that pumpkin stuff from a can. Yeah, the stuff you use for pie. Makes it taste all warm and cozy, like fall. And don’t forget a pinch of that cinnamon and nutmeg stuff. I keep ’em in little jars, but you can use whatever you got.
Now, whisk it all together with a fork. No need for fancy whisks or nothin’. Just get it all mixed up good. Then, dunk your bread in that eggy mix, make sure it soaks up all that goodness. Don’t let it sit too long, though, or it’ll get too mushy.
Heat up a pan with some butter. Not too hot, not too cold. Just right. You’ll know it’s ready when the butter starts sizzlin’. Then, put your soaked bread in the pan and fry it up. Couple minutes on each side, ’til it’s nice and golden brown. See? Easy peasy.
- Crack eggs in a bowl
- Add milk and pumpkin puree
- Mix well
- Soak bread in the mixture
- Fry in butter until golden brown
Alright, now for the pumpkin seeds. Them little fellers are crunchy and good for ya, or so they say. You can buy ’em already roasted, but I like to do it myself. It’s cheaper that way, and you get to control how much salt goes on ’em.
First, you gotta get the seeds outta the pumpkin. That’s the messy part. Scrape ’em out with a spoon, and then wash ’em off. Get all that pumpkin goo off ’em. Some folks say you gotta soak ’em, but I don’t bother. Just wash ’em good and dry ’em off with a towel. The drier they are, the better they roast.
Then, spread ’em out on a bakin’ sheet. Not too crowded, you want ’em to roast evenly. Drizzle a little oil on ’em, just a little bit. And sprinkle on some salt. Again, not too much. You can always add more later, but you can’t take it away.
Now, stick ’em in the oven. I usually put it on medium heat, maybe 350 degrees or so. And let ’em roast for, oh, I don’t know, 10 or 15 minutes. Keep an eye on ’em, though. You don’t want ’em to burn. They’re done when they’re nice and toasty brown.
Once the french toast is cooked and the pumpkin seeds are roasted, I just pile them seeds right on top of the french toast. Looks pretty, and it tastes even better. The warm, soft french toast with the crunchy, salty seeds…it’s a match made in heaven, I tell ya. You get that sweet and savory thing goin’ on, and that pumpkin flavor in both the toast and the seeds, it just ties it all together. It’s a real stick-to-your-ribs breakfast, the kind that’ll keep you goin’ all mornin’.
So there you have it, pumpkin seeds on french toast. Nothin’ fancy, just good eatin’. Give it a try, and let me know what you think. And don’t be afraid to experiment a little. Maybe add some other spices to the seeds, or drizzle some maple syrup on the french toast. It’s your breakfast, you can do whatever you want with it.
And remember, cooking ain’t about followin’ rules, it’s about makin’ somethin’ tasty. So get in that kitchen and get cookin’!
Tags: [pumpkin seeds, french toast, breakfast, fall recipes, easy recipes, pumpkin, seeds, toast, cooking, food]