This French toast with pumpkin spice is a wonderful holiday brunch option. It’s a fantastic variation on classic French toast that will satisfy any fan of pumpkin pie. Add hot maple syrup to your dish!
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup buttermilk ranch dressing
- ¼ cup peeled, seeded, and finely chopped cucumber
- 1 tablespoon milk
- 1 ½ teaspoons prepared horseradish
- 1 teaspoon wasabi powder (Optional)
- ⅛ teaspoon salt
- 1 pinch cayenne pepper
- 4 cups vegetable broth
- ½ pound fresh green beans, trimmed
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- ¾ tablespoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- vegetable oil for frying
Instructions
- Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
- Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
- Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
- Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 2381 mg |
| Sugars | 10 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Way too greasy to cook it the way it’s written. I will try it again but bake it instead. I didn’t see how the broth step really added to the flavor so I will probably skip that too. I saved my broth to use as a soup base later.
This was a great appetizer! The only thing is it’s a bit tedious and I didn’t care for the dip.
I had a difficult time finding wasabi powder, so I used 1 tsp of horseradish, and 1/2 tsp wasabi sauce. The sauce was very runny. The beans are awesome. I did not measure exactly to the recipe. I thought there was a little too much egg/milk mix. I saved the vegetable broth and put in the freezer so it was not just dumped down the sink. So, recipe is super messy, but worth it in the end.
Used a horseradish/wasabi sauce, otherwise followed as directed and it turned out fantastic!
Used this sauce with the recipe of Green Bean Fries also on this site. It is a similar way to prepare the green beans without having to use up 4 cups of chicken broth. In the sauce I almost doubled the amount of cucumber and added a pinch of black pepper.
I’ve made these twice now. First time as written but then made a few changes for the better. I didn’t add the tablespoon milk to the dip, didn’t need it. I did use the wasabi powder but only used 1/2 teaspoon. For the green beans I cooked them in water instead of vegetable broth. I cut down on the salt to 1/2 teaspoon and 1/4 pepper. The most important change I made was I used panko bread crumbs and it made these extra crispy.
Excellent! I tried these for the first time at TGIFridays and wondered if I could find a comparable recipe on this site… I found one that’s even better! Thanks for the great recipe!
This was a great hit with my son. Great way to get him to eat green beans.
I want to make these for my daughter who has always loved green beans but is getting a little tired of the same-old-same-old. I am wondering, has anyone used can green beans for this recipe? Thanks
green beans turned out awesome . i made these for new years and the beans were a hit … i didn’t really like the sauce. i made double the green beans but i wouldn’t recommend doubling the sauce we had plenty and a ton left over. also with the sauce i wouldn’t use the wasabi powder it gives the dip a funny taste. i would use wasabi paste or mayonnaise. we ended up using a little more horse radish too. other then that it was good.
The green beans are great, but this dipping sauce leaves a lot to be desired – no zing – very bland.