Saturday, November 13, 2010

Pumpkin French Toast

The other night, I was watching “Good Eats” as I do pretty often, and I got infected with an idea that just wouldn’t go away.

"Thanks a lot, Alton Brown. Now I can't rest until I have French toast. On the upside, I've got a crazy recipe idea..."

So this morning, I made pumpkin french toast!  I used Ezekiel bread (I thought it was gluten-free, but I totally got duped); 4 pieces for 2 people

Ezekiel Gluten-Free Bread

And I beat together 3 eggs, about 1/3 cup milk, and about 1/4 cup of pumpkin in a bowl before transferring to a shallow dish.  I let each piece soak up some of the mixture on both sides, then I sprinkled one side with pumpkin pie spice and put it spice-side-down in a hot pan coated in cooking spray.  While one side was cooking, I sprinkled spice on the other side before flipping.

pumpkin french toast

I didn’t time how long I cooked them, but it seemed like it took longer than I thought it would.  I got mine extra-done.

Pumpkin French toast

And then I smothered it in fakey sugar-free sizzurp.  I make no apologies.

pumpkin french toast and syrup

What’s your favorite pumpkin-based breakfast?