French toast and fall. Two things I have always loved. When I realized how easy it is to make homemade French toast recently, I was determined to put my two beloveds together. If it was easy for me in my studio apartment kitchen that is the size of my future walk-in closet (finger’s crossed), then it will certainly be easy for you.
I like this breakfast because since you use eggs, you get protein, which makes it more filling and satiating than having just 3 slices of toast. It’s like eating toast with egg on the side, but instead of on the side, it’s in the dish.
Ingredients (3 pieces of French toast, serves 1):
- Whole wheat bread, 3 slices
- *you can also use 3 egg whites here2 eggs (you will use 1 full egg and 1 egg white)
- Unsweetened vanilla almond milk (or milk of your choice), 3/4 cup
- Canned pumpkin, 1/4 cup
- Cinnamon, to taste
- Pumpkin pie spice, to taste
- Vegetable oil (lining pan)
- Confectioner’s sugar (optional)
Pumpkin Spice Syrup
- 100% pure maple syrup
- Pumpkin spice mix
- Canned pumpkin
- Put a skillet over medium heat. If you don’t have a skillet, a large pan should do just fine.
- Drizzle the skillet with a bit of vegetable oil to coat and let warm.
- In a large bowl, mix the eggs, almond milk, pumpkin, cinnamon, and pumpkin pie spice. Note: If you have nutmeg and cloves in the house, that’s perfect instead of pumpkin pie spice. I didn’t have those and bought the spice mix recently because it was cheaper than purchasing several spices 🙂
- Dip each slice of bread in the mix and let it soak up some of the liquid. You don’t want it so saturated that the bread breaks, but it should be pretty soft. Make sure both sides are covered.
- Lay out the slices on your skillet, and let each side cook for about 5 minutes or until browned. This is also a personal taste thing – if you want it crispier let it cook longer.
Pumpkin Spice Syrup
- While the toast is cooking, pour some maple syrup in a small bowl.
- To taste, mix in pumpkin pie spice. About 1/4 teaspoon should do, but it’s up to you!
- To taste, mix in the canned pumpkin. I probably used about a teaspoon at most. There is no set recipe for this, it’s really about how you think it tastes. Pinky finger sampling is encouraged 😉
- Remove the French toast from the skillet, and dress with syrup and any other toppings! I sprinkled with some confectioner’s sugar for a bit of taste and also aesthetic, and chopped almonds for crunch (and healthy fat and protein). Makes a very pretty breakfast or brunch if you’re serving others, or if you just enjoy plating dishes as much as I do.