Pumpkin Bread French Toast w/ Cinnamon Powdered Sugar

Hey ya'll, how's it going! Today I'm super excited... 

Because I don't have to write the post! Ha!! I'm kidding.... kind of. ;] Today you get to hear from my awesomely adorable husband who asked me if he could do a post on my blog! And I of course said yes! 

So without further ado, I introduce you to the hubsters:

Being my first post on my wife's blog, I thought it appropriate to introduce myself. My name is Kevin, but to keep my anonymity on the dangerous world wide web I will now only refer to myself by my code name niveK. Safety first! =)

I'm constantly full of brilliant ideas. Sometimes they come to me as I am pondering life, washing dishes, or practicing my table tennis serve. Whenever they come, I stop what I'm doing and excitedly tell my wife "nageM" (wink... wink...) all about them....... and....... sometimes she lets me try them. =).

So, once upon a time I was perched pondering life in front of my open (empty) fridge and the words "pumpkin bread french toast" ran across my mind like an electronic billboard. I ignored them at first, but they were so persistent I finally gave in to my sagacity. Trust me....... it's a blessing.......  and a curse.

Upon realizing the scope and divinity of my new revelation, my face instantly morphed to take on an appearance similar to the one shown below:

I instantly got to work! 

Luckily, each year, when buying pumpkins to carve for Halloween, we make sure to buy an extra pumpkin for cooking and pureeing. We love having pumpkin as an ingredient for pasta sauces, cookies, breads, and soups. What a delicious squash! 

I cut our pumpkin in half, threw it upside down  on a cookie sheet with some oil and baked it for about an hour. When my knife easily poked through the top I knew it was done. I scrapped out the meat and pureed it in our blender. With this puree I started on my pumpkin bread. Being the first time -- I was proud of my result. 

There was a restaurant where we used to live called "Kneaders." I loved their french toast because the bread was so thick. I tried to mimic that below with nice burly slices. 

From there it was just like making normal french toast. I dipped each slice in my egg mixture and threw it on the griddle. 

Some swear by syrup and that is an excellent topping, but for this I wanted something special. Instead of making cinnamon sugar, I made cinnamon powdered sugar. I used this to garnish the hot buttered french toast.  

 

Kay tested...

Kay approved!

Here's to many, many, many DELICIOUS breakfasts and their variations! Enjoy!