Pumpkin Spice French Toast

I love French toast, and it seems to have become my Monday morning treat.  In a change from my regular Almond French Toast, I thought I’d try something new and mix some of my leftover pumpkin puree into the batter.  

The French toast was a little bit soggier than usual with the extra pumpkin, but the problem was quickly resolved with two of my favourite crunch- and flavour-enhancers: shredded coconut and hazelnuts!  And the flavour brought out all the pumpkiny fall goodness of the pumpkin and fall spices (cinnamon and nutmeg) in the French toast.

I think this would be perfect for a Thanksgiving or Fall weekend meal (Happy upcoming Thanksgiving, to my American friends!) — it’s easy to pull together and is quite a showstopper!  I hope you enjoy it in great health and happiness!

Pumpkin Spice French Toast
Adapted from Closet Cooking’s Pumpkin Pie French Toast, Serves 2

• 1 egg, beaten
• 1/4 c. milk
• 1/4 c. pumpkin puree
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 pinch salt
• 4 slices wholegrain bread
• 2 tsp. butter
• 2 Tbsp. shredded unsweetened coconut
• 2 Tbsp. hazelnuts, chopped

Mix the egg, milk, pumpkin, vanilla, cinnamon, nutmeg and salt in a shallow bowl.  Dip each slice of bread into the egg mixture, on both sides.

Melt the butter in a large pan, and cook the French toast over medium heat for 3-4 minutes per side.

Remove from the heat, and top with the coconut and hazelnuts.

Serve with maple syrup or pumpkin butter, and enjoy!