Saturday, September 29, 2012

Pumpkin Pie French Toast


I love pumpkin anything, and now that the seasons have changed and Thanksgiving is on the way I'm sure there will be many pumpkin recipes popping up everywhere. If you have to choose one pumpkin recipe to make then I can't recommend this one enough. It feels like I literally just ate pumpkin pie for breakfast this morning! Fluffy French toast is the perfect vehicle for this creamy pumpkin pie spread that is versatile, and incredibly simple to prepare. This may be my new favourite Fall recipe, and Fall is only beginning.


1 egg
2 and 1/2 Tbsp. milk - I used unsweetened almond milk, but cow or soy milk will work fine
1/2 tsp. pumpkin pie spice
2 thick slices of bread, better if they are slightly stale
Pumpkin pie spread (recipe below)
1 Tbsp. chopped almonds
Whipped cream (optional)


In a shallow bowl, whisk the egg, milk, and pumpkin pie spice together. Dip each slice of bread into the egg mixture, allowing the bread to soak up the liquid on both sides.

Melt a pat of butter or heat a drizzle of oil in a large skillet over medium high heat. Place the slices of soaked bread on the skillet and cook on one side for 3-5 minutes, until golden brown, then flip and cook the other side until golden brown.

Serve hot, topped with about half of the prepared pumpkin pie spread and the chopped almonds. Add whipped cream to make this really decadent.

Pumpkin Pie Spread

1 cup pure pumpkin puree
3-4 Tbsp. pure maple syrup
2 Tbsp. smooth almond butter - If you don't have almond butter then you can substitute with peanut butter, but just be aware that it will have more of a "nutty" flavour
1 tsp. vanilla extract
1/4 tsp. pumpkin pie spice


Combine all ingredients in a small, microwave-safe bowl. Microwave for 2-3 minutes, then stir. Taste and adjust the sweetness or flavourings as desired. Use as a hot or cold topping on toast, oatmeal, pancakes, waffles, scones, or just eat with a spoon for a snack.

*Recipe by Brooke McMillan

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