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Posts Tagged ‘pumpkin seeds’

Digest the title for a minute. Pecans, bacon, pumpkin bread, and French toast all rolled into one dish. YUM!

I seriously love fall. Soon as pie pumpkins were available, I grabbed 8 for me and 2 for a friend. The next day I prepped them for purée. The best method I have done in all my years making my own purée is to bake the pumpkins whole. After about 50 minutes, the stems pop right off and you can cut the pumpkins in half to cool faster. Then scoop the guts out and peel the skin off.

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I

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Save the seeds if you want. Half of mine were tossed in EVOO, smoked paprika, and sea salt. Bake at 300 for an hour, stirring often. We cannot keep our hands out of this jar!

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Anyway, back to this:

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Directions:

1. Cook and crumble about half a pound of bacon.
2. Thickly slice your favorite pumpkin bread. I dusted my pan in cinnamon and sugar and buttered/cinnamon/sugared the top when it came out of the oven.
3. Pour 5oz finely crushed pecans into a shallow bowl, add the bacon and mix.
4. Pour in 1-2T Heavy whipping cream in another shallow dish with 2-3 eggs and a glug of vanilla (I never measure it). Beat together.
5. Heat your frying pan, spray it down too.
6. Dunk the bread in the egg mix and let it drip a bit.
7. Press it into the pecan/bacon mixture.
8. Fry it up and serve with syrup.
9. Enjoy stuffing your face with the sweet and salty goodness!

~Me

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