Maple pumpkin ginger toasts

Tastier than French toast, easier than pie


Lucy Mercer
October 12, 2010 4:20AM (UTC)

Pumpkin is the flavor of fall and I use it to flavor Bostock, the French toast with the funny name. Using Francis Lam’s formula, I infused challah slices with maple syrup, slathered them with seasoned pumpkin butter, broiled them and topped them with snappy crystallized ginger.

I didn't harvest our homegrown fruit for this treat, instead using canned pumpkin.

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Pumpkin Butter

This makes quite a large amount. You may halve this quantity, or make the whole and freeze it until Christmas; a jar of pumpkin butter is a coveted gift.

Ingredients

  • 1 cup apple cider or apple juice
  • 1½ teaspoons ginger
  • 1½ teaspoons cinnamon
  • ¼ teaspoon cloves
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 1¼ cups sugar
  • Pinch salt
  • 2 (15 ounce) cans pumpkin purée

Directions

  1. In a saucepan over medium heat, combine apple cider, flavorings and sugar. Stir and let come to a boil. Lower heat and stir in pumpkin purée. Let cool. Place in plastic container and keep in refrigerator.

Maple Glaze

Ingredients

  • ½ cup maple syrup
  • ½ cup water
  • ½ teaspoon vanilla
  • Pinch salt
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Directions

  1. In a saucepan over medium heat, combine all ingredients. Bring to a boil, then remove from heat and let cool.

Pumpkin Bostock with Maple & Ginger

Makes 6 servings

Ingredients

  • 1 recipe Maple Glaze
  • ½ cup Pumpkin Butter
  • 6 slices stale challah bread, 1½ inches thick
  • 1 tablespoon crystallized ginger, finely chopped

Directions

  1. Preheat oven to 350°. Prepare a sheet pan with foil and a nonstick grid, if you have one. Dip bread slices in maple glaze and squeeze out extra liquid. Place on grid-covered baking sheet.
  2. Spread each toast with pumpkin butter. Bake at 350° for 15 minutes. Your kitchen will be unbelievably fragrant at this point.
  3. Remove toasts from ovens and sprinkle with chopped crystallized ginger. Serve with hot, black coffee.

Lucy Mercer

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