Easy Pumpkin spiced French toast

French toast is one of those things that I went through a phase making quite regularly, and then completely forgot about for years. As a teenager it was my go-to breakfast; anything tasted better covered in butter, cinnamon and sugar.

I’ve recently started making it again – with a little autumn twist. This season seems to be all about ‘pumpkin spice’ flavour, from cakes to coffees. There actually isn’t even such a thing as a pumpkin spice – it doesn’t exist. Pumpkin spice is just a blend of warm wintery spices including cinnamon, nutmeg, cloves, allspice and ground ginger. To convince myself I was being healthy, I just used eggs, milk, spices and a little maple syrup – apparently a healthy alternative to sugar, but who knows. I’ll take it if it means I can convince myself this is a healthy breakfast! 😉 I have a feeling these french toasts are going to be a regular for lazy Sunday mornings this season…and I am okay with that!

To make Pumpkin Spice French toast you’ll need:

  • Sliced bread
  • 3 eggs
  • splash of milk (aound 1/2 cup)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cloves (optional)
  • 1 pinch of allspice (optional)
  • Knob of butter, for cooking
  • Maple syrup to serve

Method:

1. Whisk together the eggs and the milk, the vanilla extract and all of the spices, with a drizzle of maple syrup.

2. Heat a knob of butter in a frying pan on medium-high heat.

3. Dip both sides of a piece of bread into the eggy mixture. I cut my bread into heart shapes with kitchen scissors because I’m soppy like that, but if I had some fun seasonal cookie cutters like leaf shapes then I would probably have tried that as an alternative!

4. Transfer the soggy slices into the frying pan and fry for around 3 minutes on one side, then flip them over to toast the other side, so that both sides are golden brown. Repeat until all of the bread (or mixture) is gone!

5. Serve hot with maple syrup.

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