Iron Fish Bourbon Maple Syrup ·
Maple balsamic ·
Meyer Lemon olive oil ·
SELECT Delicate olive oil ·
Soups and Breads ·
Pumpkin French Toast
Pumpkin French Toast
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 6 eggs
- 4 tablespoons pumpkin puree
- pinch of cinnamon
- pinch of nutmeg
- 2 tablespoons sugar
- 2 tablespoons Fustini's Meyer Lemon olive oil
- 8 slices Texas Toast or other firm bread
- Fustini's Delicate SELECT olive oil
- 1/2 cup Fustini's Maple balsamic
- 1/4 cup brown sugar
- 1/4 cup Iron Fish Bourbon Maple Syrup
Directions
- Heat a griddle or large sauté, pan on medium heat. Combine eggs, pumpkin, spices, sugar and Fustini's Meyer Lemon olive oil in a large bowl and whisk well. Soak bread in egg mixture until fully coated and bread has absorbed the liquid. Brush Fustini's Delicate SELECT olive oil on griddle or pan and place soaked bread in the hot oil. Cook 3-4 minutes on one side, or until golden brown. Flip over and continue cooking until the second side is golden brown, another 3-4 minutes.
- Place Fustini's Maple balsamic in a small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer until reduced by two-thirds. Stir in brown sugar and maple syrup and continue cooking until the brown sugar has dissolved, approximately 2-3 minutes. Remove from heat and let cool slightly before serving.
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