Ahh french toast. What a beautiful thing.
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It really is beautiful isn’t it? I don’t share too many breakfast recipes on Stuck On Sweet because I don’t really make breakfast often – Vin does! He’s a mean pancake and waffle maker. Learned from his grandpa which is the sweetest thing ever. I like breakfast for dinner way more than I like it for actual breakfast. I can get away with a cup of coffee for yogurt and I’m a good.to.go.
And yes, this was dinner last week.
Vin was kinda like whaaa? Then he took a bite and didn’t talk for the next 5 minutes. If you need some quite time, just make pumpkin french toast. Who knew?
And yes, this is PUMPKIN french toast because it’s October and every recipe needs to have a little pumpkin in it when it’s my favorite month of the year. Fall lasts about 4.3697 seconds around my neck of the woods so I try to grasp every last second of it. Cooking with pumpkin is one way to do it. Buying new boots is another…
Anyone else obsessed with mini pumpkins? I went nuts and bought like 15 of them. They’re all over my house in random places – need my friend Laurie here to help me decorate as I totally lack that skill, but again it’s Fall so pumpkins need to be everywhere. And they’re just so freaking cute.
So pumpkin french toast. It’s really, very very good. It’s sweet, spicy, warm and incredibly comforting. It’s also a cinch to make. I love the addition of pecans (could use walnuts too) to add some crunch and a non-sweet element because this stuff is sweet. I thought about adding some whipped cream to it…maybe some other time.
Oh and dump maple syrup all over it.
- 6 slices Texas toast bread
- 4 eggs
- 1 cup whole milk (low-fat will work too)
- 2 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Maple syrup
- Butter or non-stick spray for griddle
- In a shallow dish, whisk together all of the ingredients.
- Dip both sides of bread in the egg mixture for 10 seconds.
- Cook bread slices on a lightly greased (I used butter) non-stick griddle or skillet over medium heat until browned on both sides. About 2-3 minutes per side.
- Serve with maple syrup and pecans