Brad requested French toast this morning, so I rounded up all the usual suspects.
But then, I decided to open the mother of all Libby’s cans of pumpkin and suddenly my plans for French toast turned into pumpkin French toast.
When pumpkin is invited, these guys are always expected to show up as well.
Pumpkin French Toast (serves 2)
1 egg + 1 egg white
1/4 canned pumpkin
1 cap of vanilla
Bit of Stevia (I used 2 tiny scoops)
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
4 pieces of bread (I used Great Harvest honey wheat)
Whisk all ingredients together, except the bread. Instead of putting bread directly into mixture, use a spatula to paint a thin layer of the mixture onto one side of the bread. Place painted side down on a buttered pan. While one side is cooking, paint the other side with a thin layer of the mixture. Cook thoroughly on both sides. To flip, carefully scrape under the bread with a spatula because the pumpkin and egg mixture will stick even with a buttered pan.
Brad topped his with maple syrup and almond butter. I sprung for almond butter and pumpkin butter.
Brad called this the best pumpkin French Toast I had ever made. And I told him he was the best husband I have ever had.
Just between me and you, this is the only pumpkin French Toast I have ever made. 😉