cooks come in?

[calendula]

Anyone feel like helping me find or create a recipe?

I'm going away on a girls weekend in a few weeks and I volunteered to do breakfast one morning for the group. One of my friends has Celiac, so I wanted to be sure to make something gluten free that we all could enjoy. Trader Joe's has a GF pumpkin bread mix that is awesome, so I was thinking about baking a loaf of that and then using it to make a french toast casserole.

All the french toast casserole recipes I've found start with plain white bread and then add in pumpkin puree and pie spices to the egg mixture. I can't seem to find one that starts with pumpkin bread. Anyone have better Google-fu than I do?

[ovenrack]

I feel like since the texture of quick breads (like pumpkin bread) are so different than regular bread, I think you'll have to look differently.

Try googling banana bread french toast casseroles to get an idea?

Edit: since banana and pumpkin breads have similar textures.

[yianna]

I think you can still use the same recipe, but scale back on the pumpkin puree because your pumpkin bread is probably already full of that flavor? Or use a pumpkin flavored syrup instead?

[calendula]

Oct 10, 2017 7:59:33 GMT -6 yianna said:

I think you can still use the same recipe, but scale back on the pumpkin puree because your pumpkin bread is probably already full of that flavor? Or use a pumpkin flavored syrup instead?

So if I make my own recipe, my biggest concerns would be moisture (since as ovenrack points out, the texture of a quickbread is different than yeasted bread) and sweetness, since there is already sugar in the quickbread. Those are probably be the two biggest modifications I would need to compensate for, right?

[yianna]

Oct 10, 2017 8:15:08 GMT -6 calendula said:

Oct 10, 2017 7:59:33 GMT -6 yianna said:

I think you can still use the same recipe, but scale back on the pumpkin puree because your pumpkin bread is probably already full of that flavor? Or use a pumpkin flavored syrup instead?

So if I make my own recipe, my biggest concerns would be moisture (since as ovenrack points out, the texture of a quickbread is different than yeasted bread) and sweetness, since there is already sugar in the quickbread. Those are probably be the two biggest modifications I would need to compensate for, right?

Yep. I would just make a basic french toast batter - eggs, milk, salt, and vanilla.  

You can try it by taking a small slice of the bread, and coating it, and frying it in a pan to taste the ingredients.  From there, tweak it by adding cinnamon, pumpkin etc.  Sometimes these break mixes have recipes on the side too. 

Let me see what I can dig up.

[yianna]

This looks promising: showmetheyummy.com/pumpkin-french-toast/

and this one too (you'll have to scroll bc she jabbers on about nespresso which really makes me want to buy one now.. so it worked)

pinchofyum.com/pumpkin-bread-french-toast

[yianna]

NOW I WANT FRENCH TOAST.....

[calendula]

Oct 10, 2017 8:29:27 GMT -6 yianna said:

NOW I WANT FRENCH TOAST.....

Lol I know right! As I was reading through the blogs, I started to think that maybe I need to do some test runs...you know, just in case... 
Thanks for your help!

[Rama]

OH MY GOD YOU GUYS WITH ALL THE FOOD, THIS IS CRUEL.

[yianna]

Guess who had French toast this morning ?