I love quick breads. Banana, zucchini, cranberry, chocolate chip, you name it, I’m going to be all over it. Unless it’s sweet potato…we all know about my unfortunate aversion to sweet potatoes. But anything else, I’ll definitely be all over.
The unfortunate thing about my love of quick breads (a/k/a breads that don’t contain yeast and need to rise) is that I’m tempted to snack on them all day long until they’re gone. So, as much as I love having them in my house, I’m also never too sad to see them go…the less temptation I’m surrounded by, the better for me. So, I love to incorporate them into recipes whenever I can.
Recently, I baked a couple of loaves of pumpkin bread. While one loaf mysteriously disappeared rather quickly, I was left with another loaf and was desperate to find something to do with it. So, I decided to try making Pumpkin French toast. I wasn’t sure how the bread would hold up in the egg/milk mixture, but to my surprise and pleasure, it held up just fine!
The maple syrup and powdered sugar was an amazing compliment to the flavors from the pumpkin bread. I’m definitely glad I gave this recipe a try. Simply substitute the bread you would normally use in french toast for your favorite quick bread, the rest of the recipe remains the same.
Now…what to do with the loaf of banana bread that’s cooling on my counter right now…
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