Pumpkin Toast

PumpkinSimon is recovering from serious intestinal infections and an appendectomy. He’s got a lot of weight to gain back. He is a decent eater, but apparently without much of an appetite. What appetite he has is entirely too whim driven, when we are not operating on a whim driven budget. And so my explorations into tasty, nutritionally dense foods begins, within the context of some really joy sucking food allergies.

Today’s nutritionally dense recipe: Pumpkin Toast. (But we’ll tell Simon it’s french toast.)

Whole wheat bread. – Stale works just fine.
Half a dozen eggs. – Bonus points for pastured eggs. No luck with that here. Insect eating hens have vit. D in their eggs! Grain fed hens don’t.
Pumpkin puree. – Mine comes out of a can. Not pumpkin pie filling, but just plain old pumpkin puree.
Milk – Oat milk here. Organic whole milk from grass fed cows would be the top end. Ah, what a dream.
Fat – Butter, coconut oil, earth balance. There are lots of healthy, non-hydrogenated choices. Bacon fat is not one of them, just in case you were wondering. Earth balance here.
Real maple syrup. There is no appropriate substitute. Maple syrup is packed with vitamins. Do not use corn syrup based imitations. Srsly.

Beat the eggs. Add as much pumpkin puree as you think you can get away with. I used about half a cup. Beat it until your arm hurts. Or use an electric mixer, if you don’t have a sleeping baby ten feet away. Beat until it’s smooth smooth smooth. No pumpkin lumps allowed. Add enough milk to make it really soupy. Be generous with the cinnamon. Find a bulk source.

Soak the bread in this mix. The nutrition is in the mix, not the bread. The bread is only the vehicle. Load that vehicle up, like a college freshman in the fall!

Cook the slices in the fat. Be not afraid of the healthy fat. Growing bodies need fat. For the pan, skip the teflon. Bonus points for cooking on cast iron. I’ve got a beloved heavy stainless skillet, and that’s my best.

If you’re after Mom of the Year, cut the slices with cookie cutters into fun and seasonally appropriate shapes. For the child who loves to dip their food, serve it as sticks with syrup for dip. My children think dipping is nasty. Weirdos. They get it cut into chunks and drizzled with syrup.

Notice the lack of sugar in the egg mix. It’s an important omission. Maple syrup will make it plenty sweet.


2 thoughts on “Pumpkin Toast

  1. Waitaminit. Are you serious about maple syrup having vitamins, or are you just totally messing with me?

    This sounds really good, btw. How many slices of bread can you soak up with that mixture? Because it sounds like a LOT. (Guess I could halve it though, huh?)

    • Not kidding at all. It’s condensed maple sap, and has enough nutrition in it to grow a tree. Google it. 🙂

      I got a good ten pieces of sandwich bread, maybe a little more. Remember to soak the bread until it’s just about mush. It’ll firm up as it cooks. This isn’t a bread coating!

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