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!
I would DEFINITELY add this to the menu if Australia could get it’s act together and be collectively thankful for one day 🙂 I’m thankful for your endless show-stopping recipes!
French toast is so delicious as it is, this variation just sounds over the top! What a tasty seasonal twist. 🙂