November 23, 2014

Pumpkin Spice French Toast

Good morning!!

This morning I was in the mood to make something special for breakfast. I've been in the midst of planning Thanksgiving- with pumpkin on my mind- and I decided to try making some pumpkin french toast. I'm glad I did!!

This french toast would make an excellent breakfast for Thanksgiving morning, or any other fall morning you're in the mood for some pumpkin spice. The recipe is simple, and since I always seem to have canned pumpkin in my pantry from August-November, all of the ingredients were already stocked.

Since we're having a lazy Sunday morning, I got to involve my son in the cooking. I love having him help in the kitchen, and he loves to whisk and mix things, so we had a great time! He is always so interested in the measuring, mixing and cooking; and is so proud of the finished product... especially when it's as yummy as this french toast!!

Pumpkin Spice French Toast
Makes 10 slices

10 slices of bread (I used regular light wheat bread)
3/4 cup pumpkin puree
1/2 cup 2% milk
3 eggs, lightly beaten
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
1 tsp cinnamon
1 tbsp sugar

unsalted butter or coconut oil for cooking
pure maple syrup or Lyle's Golden Syrup for serving

Preheat oven to 200 degrees. In shallow dish, combine pumpkin, milk, eggs, spices and sugar. Melt butter or coconut oil in large skillet over medium heat. Dip slices of bread in pumpkin mixture, and place into heated skillet. Cook until browned, then flip to cook on other side. When cooked, remove from skillet and place in oven proof dish and into oven to keep warm. Continue until all slices are done. Drizzle with maple syrup and enjoy!!!

This morning, instead of maple syrup, I served our Pumpkin Spice French Toast with golden syrup...
A couple of weeks ago, I was on the hunt for golden syrup for use in a cookie recipe (I'll be sharing that next month). Lyle's Golden Syrup is imported from the UK and is used for baking and as a topping for waffles, pancakes, etc... everything that I had read said that there was really no substitute due to its unique flavor. This morning, I decided to crack open the jar that I had hunted down, (I found it at my local Wegmans!), to see what the fuss was about. YUM! I'll definitely be keeping it stocked in my pantry from now on. It tastes slightly sweet, (less sweet than maple syrup), with a buttery, cooked sugar flavor. I'm glad I decided to try something new!!

No comments:

Post a Comment