With the onset of fall, the grocery stores are stocking their shelves with everything pumpkin! A recent trip to the local Trader Joe’s store found my grocery cart filled with all kinds of seasonal goodies.
One of the items that I picked up was Trader Joe’s Pumpkin O’s, a pumpkin flavored breakfast cereal. Although it was good as cereal, it didn’t take me long to figure out what I wanted to do with it.
When our youngest was studying in Baltimore, we became acquainted with what soon became our favorite breakfast place – The Blue Moon Cafe. This tiny restaurant – truly a hole-in-the-wall – served up the best breakfast in town. Their signature dish was something they called “Captain Crunch French Toast”. It was good enough that after eating it, my father, a man of few words, exclaimed “I would come back to Baltimore for this!”
After tasting this cereal, I knew that it would make a perfect coating for my version of this Baltimore treat. . . . and it did not disappoint. Golden, crispy, mild pumpkin and spice flavor . . . . It was a real winner.
The recipe is simple – but greatly enhanced by using pumpkin butter in the egg mixture. Warm maple syrup makes a perfect topping – but if you can find some spiced apple cider syrup to top it with. . . .
What’s that? You don’t have a Trader Joe’s in your area? Not to worry. Sprouts Marketplace carries the same cereal. Theirs is called Pumpkin Loops. Wherever you find it, the cereal is seasonal – only on the shelves for a short time. . . so you will want to pick up a few boxes before they disappear.
Enjoy,
Kathy
Pumpkin O's French Toast
Ingredients
- 4 slices thick sliced bread (Texas Toast, Brioche, Sourdough)
- 3 large eggs
- 1 tablespoon milk or half and half
- or
- 1 heaping tablespoon Pumpkin Butter
- 2 cups Crushed Pumpkin Flavored breakfast cereal O's
- butter
- Maple Syrup
Instructions
- In a food processor, or using a rolling pin, crush enough of the cereal to yield 2cups of crumbs (leaving a few larger pieces). Set aside.
- Crack the eggs into a shallow bowl or pie plate. Whisk the eggs until the yolks and whites are thoroughly combined. Add the milk, half and half, or pumpkin butter. Whisk to combine. Set aside.
- Place ½ cup of the crushed cereal onto a plate or into a pie pan.
- In a non-stick skillet, melt one tablespoon of butter over medium heat.
- Dip one slice of bread into the egg mixture, allowing the mixture to soak into the bread for a few seconds. Turn the bread over and repeat on the other side.
- Place the egg-dipped bread onto the cereal crumbs. Press lightly. Turn the bread over and repeat on the second side, pressing into the cereal crumbs. Gather any extra crumbs and sprinkle over the coated bread, pressing as necessary.
- Place the dipped and coated bread into the melted butter and cook until golden brown.
- Turn the bread over and cook on the other side, adding butter as needed to allow for a golden crust.
- Serve warm with butter and warm maple syrup, or for a real treat, warm apple cider syrup.
- Serves 2
