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The other day I was mindlessly wandering around the grocery store when I spied a loaf of pumpkin bread.
Snatching it up, I rushed home, thinking it was the cake-kind of quick pumpkin bread and started thinking about how glorious it would taste.
When I opened the package I realized it was a wonderful yeasty bread redolent with cinnamon.
Heaven! It was heaven in a plastic wrapper.
The next morning I promptly made it into French toast with cinnamon butter.
I think my taste buds may still be cheering a bit. Either that, or begging for an encore.
This recipe is super easy and fast.
Yum!
Ingredients
Mix egg, milk, cinnamon and vanilla in a shallow dish large enough to hold the bread. This square dish works perfectly!
Dip bread in batter, but don’t let it soak, it will get soggy and gross in a hurry. Just dip one side, flip and do the other side.
Fry in skillet until brown on both sides. It just takes a few minutes over medium heat. You can also bake at 350 for about 12 minutes. I like to flip the bread over halfway if I’m baking so it gets firm on both sides.
Mix softened butter with a dash of cinnamon then slather over warm toast.
Pumpkin French Toast
Loaf of Pumpkin Bread, sliced
2 eggs
1/2 cup milk
1 tsp. vanilla
2 tsp. cinnamon
1 tbsp. butter
This will make approximately 6 pieces.
Beat eggs, then add in milk, vanilla and 1 tsp. cinnamon. If you want to get really into the spirit of things, you could add a dash of pumpkin pie spice. Dip bread slices into batter quickly. You don’t want them to get soggy.
You can either pan-fry in a skillet (coat with non-stick spray and just a little butter) or bake in a 350 degree oven until brown and crispy outside.
Mix butter with remaining cinnamon and plop onto toast. Smother in maple syrup and devour!
She Who Loves All Things Pumpkin
