So…I actually didn’t cook anything for Eric’s family’s Thanksgiving. It was a discussion Eric and I had several times. I, of course, wanted to come bearing multiple food gifts and make a really impressive side dish or dessert for Thanksgiving dinner. But it sounded like they didn’t really need anything for dinner, and when I’m hosting, I hate when people (my mother) bring something that throws off my dinner plans (we already have enough starches, thanks!) so I didn’t want to be That Girl. So instead of bringing a food gift, I decided to cook a post-Thanksgiving breakfast for everyone.
When it comes to making breakfast for a group, I always go with baked dishes that can be made the night before. I love putting a strata or French toast dish in the oven and then getting down to the business of celebrating. For the big meet-the-parents weekend, I decided to go with baked French toast. I’ve made Ellie Krieger’s baked blueberry and almond French toast for Easter last year and it was delicious, but I wanted something seasonal. Like…pumpkin?
I found this recipe for baked pumpkin French toast and was won over because it had normal ingredients and was based on a Cooking Light recipe. That was all I needed to know! I made a couple changes — I cut my bread in cubes and sprinkled pecans on the top before I baked it. It turned out perfectly.
The French toast was a big hit. The pumpkin flavor wasn’t very strong — I definitely tasted the caramel layer more than anything. The recipe sends a message that you are not, in fact, a she-devil and that you can, in fact, take good care of their son. We devoured the whole pan and I’m taking that as a sign that they are going to let him keep me.