Pumpkin Spice French Toast

IMG_20170903_083257_713When Starbucks send out an email telling you Pumpkin Spice is soon to be back on the menu, you know that it is time to start formulating pumpkin everything. If you want you can check out my version of a Iced Pumpkin Spice Latte smoothie, or an easy Pumpkin Bread recipe, or a Pumpkin Pie Baked Oatmeal with Cheat’s Salted Caramel, but this year we’re making Pumpkin Spice French Toast.

I know the amount of spice in pumpkin spice is a pretty personal thing, so in this recipe you’ll be adding as much or as little as you like. You won’t need a tonne of different spices either, just ground cinnamon, and ground mixed spice. They do all of the work for you. I mention this below, but I really do recommend you try get hold of soda farls to make this. I got mine from Asda when I did the weekly food shop, and they’re great buttered with soup, so trust me, you will use the rest of the pack up.

Let’s go:

Ingredients

  • 1 medium egg
  • 1/4 cup pumpkin puree (plain puree, I use Libby’s)
  • Unsweetened almond milk, roughly 1/4-1/2 cup (bring the carton, you’ll be doing this by eye)
  • 2 soda farls (this is a type of bread, and I HIGHLY recommend you try and get this kind. The texture of the toast ends up quite doughnut-like. If you can’t get them, then just grab three thick slices of any bread you like)
  • Cinnamon and Ground Mixed Spice, to taste
  • Thick Greek yoghurt, to serve
  • Maple syrup, to serve
  • Cooking spray, coconut oil etc.

Method

  • In a bowl whisk together the egg and the pumpkin puree. Slowly add in the almond milk, still mixing, until you end up with a soupy consistency.
  • Slice each farl in half lengthways, and place a pan with a little cooking spray or oil over a medium-high heat. While the pan heats up take one farl and soak both pieces in the pumpkin mixture, turning it over to ensure both sides are covered.
  • Transfer the farl to the pan and cook one side until golden, then flip it over. Sprinkle the exposed side of the farl with cinnamon and mixed spice (I find this is the best way to control the “spice” element in “pumpkin spice”). Flip again and repeat the sprinkling, then transfer to the plate. Repeat this with the second farl.
  • Top with thick Greek yoghurt, and a generous drizzle of maple syrup. Happy pumpkin season.
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