A fall twist on French toast

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Pinterest is exploding with recipes for fall. Most of them involve pumpkin or apples or are for pie crust or soup. About a month ago, I pinned a recipe for Single-serving Pumpkin Pie French Toast, but I didn’t want to open a whole can of pumpkin for a couple tablespoons. Weeks later, I had leftover pumpkin that needed to be used, but I didn’t have enough to make another loaf of pumpkin bread. That’s when I remembered this recipe.

I’ve never made anything but traditional French toast, and this seemed simple enough. I used slices of challah, which wasn’t the best choice — it was too dry for this recipe. Choose a softer bread to absorb as much liquid as possible. The original recipe didn’t call for salt, but after digging in, I realized I should have added some. It needed it. If you don’t have pumpkin pie spice, you can add a dash each of allspice, cinnamon, ginger and nutmeg.

The nice thing about this recipe is that it makes a single serving. There are no leftovers to contend with, and it’s easy to make if you still have more of the ingredients on hand. If you want to make enough for more than one person, do the math.

Ingredients
1 egg
1/4 cup milk
1/4 teaspoon pumpkin pie spice
3 tablespoons canned pumpkin (not pumpkin pie filling)
1 teaspoon brown sugar
2 slices bread
A dash of salt
Butter
Syrup

In a medium-size bowl, whisk together egg, milk, pumpkin pie spice, pumpkin, brown sugar and salt until well mixed. Mixture will be thick.

Carefully dip bread, one slice at a time, into the mixture, turning to coat. Let each slice soak for 1-2 minutes. Be careful turning the bread, as it absorbs the liquid it will start to fall apart if handled roughly.

Heat a medium-size pan over medium-low heat. Melt 1 tablespoon of butter in the pan. Place bread in pan. Any leftover mixture can be poured over the bread.

Cook over medium-low heat until bottom side is a dark, golden brown. If cooked on high heat, it will cook improperly — the outside will burn and the inside will be squishy. Using a spatula, carefully flip bread over. Continue cooking until both sides are dark, golden brown and outside of toast is a bit crisp.

Serve hot with butter and syrup.

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