Pumpkin Spice French Toast.

October 16, 2018

The breakfast of autumn

I just love fall breakfasts so much. And I know primarily why I love them – because usually they involve pumpkin and tons of warm spice flavors. Putting those two characteristics together, you get a breakfast that borders on dessert, which I am completely fine with. I mean, fall is the season of comfort food, right?!

 

This week in New England, it is perfect autumn weather – sunny in the 40s/50s F. I especially love walking to my music theory class in the morning while the air is still fresh and crisp – it just reminds me why autumn is my favorite season, I mean who can resist the weather?!

Oh, and this French toast 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Pumpkin Spice French Toast.

  • 1/2 cup pumpkin purée
  • 2 large eggs
  • 1/2 cup milk ((any type))
  • 1/8 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 slices challah bread
  1. Preheat a large skillet with butter or canola oil over medium-low heat.
  2. In a large, wide dish (I recommend a casserole dish), whisk together pumpkin purée, eggs, milk, maple syrup or honey, vanilla, cinnamon, nutmeg, ginger, and cloves. Add in challah slices, one at a time, dipping both sides, and allowing to soak for a couple minutes.
  3. Add French toast to skillet, and grill on both sides until golden brown, and eggs are fully cooked. Enjoy warm with maple syrup or a dust of confectioner’s sugar!

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