This recipe is the living breathing proof that you can find a good recipe pretty much anywhere you go if you just pay attention. I work in the heart of midtown Manhattan, and every morning instead of doing the healthy, responsible thing and walking from the Port Authority Bus Terminal to my office, I hop into a taxi. It’s my one commuting indulgence — I don’t stop at Starbucks, I don’t pick up a giant New York City bagel with cream cheese (although I WANT to. I really do.) But I do jump right into that cab every morning.
And those of you lucky to have taken a New York taxi lately know that they have installed these little television screens in the back of each one. They give you the weather (thank you!), a lot of ads (really??? I really have to listen to ads on my cab ride, too??) and every once in a while, a little news story that you are actually interested in. Last week it was a story about this wonderful-sounding restaurant called The Turning Point, located on the New Jersey shore. (Or as we native New-Jerseyites say, “down the shore.”) The story focussed on their pumpkin-stuffed french toast, and it had me paying rapt attention in the back of my cab at 7am in the morning….which means, it looked like some rocking good french toast. So later that day I tracked down the recipe, which was a bit more complicated than anything I want to attempt on a weekday, but gave me the basis for a pretty delicious streamlined version. And you know me….breakfast for dinner is my idea of heaven. This particular recipe is like French Toast meets Pumpkin Pie, and when topped with a good dollop of whipped cream and cinnamon sugar….ahhhhhhhhhh.
So thanks, Annoying New York City Taxi TV! You finally paid off. Now please stop running all those ads for the new Jay Leno show and we’ll be all set.
Here’s the recipe, adapted heavily from this version from The Turning Point.
Serves: 2 servings
- ½ cup pumpkin puree
- ⅛ cup brown sugar
- ½ tsp cinnamon
- 2 tsps vanilla
- 1 Tbs cream cheese
- 2 Tbs applesauce
- ⅛ cup chopped walnuts
- 4 slices sandwich bread
- 2 eggs
- ½ cup milk
- 1. Combine all ingredients except bread, eggs and milk and mix thoroughly.
- 2. · Spread pumpkin mixture on bread and put bread slices together sandwich style.
- 3. Mix eggs and milk together in shallow bowl
- 4. Soak sandwiches on both sides in egg/milk mixture.
- 5. Heat frying pan or griddle over medium-high heat, grease with about 1 tablespoon of butter.
- 6. Cook sandwiches on griddle until both sides are lightly toasted.
- 7. Serve with maple syrup and fresh whipped cream. I like to shake cinnamon sugar on the top of mine.