Pumpkin Spice French Toast

I’ve decided that I don’t show French toast enough love. I think it’s an unfortunate effect of my fondness for making things from a big pile of “raw” ingredients. I mean, let’s face it – there’s not a whole lot involved in making French toast. The variances mostly happen in the variety of bread (I’m a fan of brioche), and the possibility of stuffing it or topping it with any variety of things, from mascarpone or cream cheese to fruit and chopped nuts. The overnight variety of French toast is another favorite of mine (the bread is soaked overnight in the custard), but one I usually reserve for holidays or celebrations.

However, Eli’s favorite sweet breakfast is probably French toast, and I’ve had to get over being disappointed about this. The thing is, when he comes over for breakfast, it is usually impromptu, and I therefore do not have on hand the materials for the fillings or toppings that can make French toast so gloriously decadent. Thus, I’d rather mix up a batch of pancakes or waffles than dip plain bread into eggs and cream and slap it on the griddle, to simply be topped with butter and syrup. However, Eli inevitably asks for French toast (maybe I need to stop asking him what he wants and just cook whatever I feel like making).

When I read somewhere about the existence of such a thing as Pumpkin Spice French Toast, the tide turned for a moment. I thought, “I could do that.” Being a confessed addict to the Starbucks Pumpkin Spice Latte, I was certainly game to try it. I almost always have a can of pumpkin in the cupboard.

The end result here does not scream pumpkin, but is rather infused with it subtly, the cinnamon and nutmeg doing their part to round off the flavor. It takes no more time than the usual batch of plain French toast, is lovely topped with pure maple syrup (Is there any other kind of syrup? If so, I’ve forgotten it), and would be even better, I’ve no doubt, with some chopped pecans and whipped cream on top.

I wouldn’t want this in summer, when the berries are in season and just calling out to be scattered across any kind of breakfast, but it makes for a perfect autumn or winter breakfast.

Pumpkin Spice French Toast

4 large eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1/2 cup whole milk
8 slices Texas-style toast (or bread of your choice)

Spray a nonstick griddle with oil, and pre-heat on low so that the oil doesn’t burn.

In a large bowl, beat the eggs with a wire whisk until fluffy. Whisk in the pumpkin and spices, and then the vanilla and milk (leave the milk for last, as the spices will blend in better if you add them first).

Turn the griddle to medium-high.

Saturate each piece of bread well in the pumpkin mixture, and place on the hot griddle. Cook 3-4 minutes, until the underside is golden brown (check by lifting a corner gently with a spatula). Flip and cook the other side until golden brown.

If you are cooking in smaller batches, remove to a warm plate and keep in the oven until all eight pieces have been cooked.

Serve with butter, maple syrup, whipped cream, chopped nuts – whatever suits your fancy.

Serves 2-4, depending on the size of the appetites involved. Can also be doubled if you have a whole gang of people to feed.

Enjoy!