December 8, 2009

Kabocha French Toast

I was so spoiled by all the good food in Japan (both in restaurants and in my parents’ kitchen) that I managed to escape cooking altogether, with one exception. It was entirely voluntary, however—my parents don’t condone child labor…often.

Mom and I found a most intriguing product at Konokuniya (one of the international groceries in Tokyo): Kabocha Squash Toast!

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This bread was cut so thick and looked so fluffily delicious that we decided it was meant for French toast. Saturday morning, I improvised a recipe based on various other French toast formulas I’ve seen over the years.

Maple-Ginger French Toast

Ingredients:

  • 8 slices thick-cut bread (doesn’t have to be kabocha-flavored, promise!)
  • 1 cup milk
  • 4 eggs
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp ground ginger

Directions:

  1. Whisk together all ingredients except for bread, beating until smooth.
  2. Warm a large skillet prepared with nonstick spray over medium/medium-high heat.
  3. Dredge 2 slices of bread in the egg mixture until thoroughly coated and cook in the skillet for several minutes per side, until browned to your liking.
  4. Respray skillet as needed and repeat with the remaining slices of bread.
  5. Serve with additional maple syrup, butter, nut butter, whatever floats your boat.

Serves 4

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Lemme tellya, the Japanese do their baked goods right. Not that baking is a cooking technique especially typical in Japanese cuisine, but rather, the Japanese have imported the very best of French breadstuff influence. The kabocha part would be the Japanese contribution to the recipe, of course.

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French toast doesn’t often tempt me when competing against, say, pancakes, but given the right bread to work with, there’s no denying it’s a special treat. If by chance you can’t find kabocha toast in your local market (ha), methinks French toasting makes a good way to use up the gratuitous baked goodies that pile up around the holidays. You have to admit, those gingerbread men are begging to be French toastified. I dare you.

To sweeten the deal (and the toppings), check out Katie’s Artisana nut butter giveaway. Coconut butter would make a delicious French toast accompaniment inDEED.

16 comments:

chocolate-covered KAtie said...

What? You linked back? I don't see it... Oh wait, that's because I'm blinded by KABOCHA FRENCH TOAST! Oh holy wow! Gosh, those Japanese are smart!

ktbwood said...

wow that french toast looks AWESOME girl!

GF Gidget said...

That is CRAZY!!!! I haven't had french toast in years!

Marina said...

Mmmm... french toast!

Mama Pea said...

I thought squash toast was what I found in Lulu's highchair after she licked all the Earth Balance and jam off of it, but I guess I was wrong.

VeggieGirl said...

So intriguing!

lesley lifting life said...

Mmmm, I always absolutely loved french toast! I might have to have that for breakfast :)

Gina said...

What a strange, yet wonderful concept!! I have never tried Kabocha, but I have been looking for it wherever I go. I bet the French toast was AMAZING! It looks so good, I think it's breakfast time for me now :)

Gena said...

OMG!!!! Kabocha bread?? That is crazy. Why aren't food makers in the US this smart? Seriously. Holy yum.

K from ksgoodeats said...

That French toast sounds like an amazing find! I'm drooling over here!

Erica said...

oh my gosh- karbocha bread? How amazing does that sound and look! Nice job on the french toast. I'm surprised your parents didn't make you cook every meal after seeing this ;)

Diana @ frontyardfoodie said...

Whoa! That's some intense bread! I love the idea of winter squash bread for french toast!

Missy said...

That looks amazing!! I must find that bread!! I love kabocha and I love french toast so yes please!

Shannon said...

wowza, where was my invitation to breakfast?? :) fabulous my dear!

Fayinagirl (means Free One) said...

I love the fun ingredients that one can find in Asia. So much fun to play around with. The French toast is a great idea.

Marissa said...

divine...mmmmm makes me drool!