Foodie Friday: Pumpkin Bread French Toast

Today's recipe, dear reader, is inspired by my favorite local restaurant for breakfast, Krause's Cafe. Krause's does a banana bread French toast that is to die for. The Bibbed Wonder and I usually have a breakfast date once a month, and this is my go-to. It is a special, once-in-a-while treat that I allow for an indulgence once a month. I love Krause's banana bread French toast, and my bib overall-wearing buddy suggested a pumpkin bread French toast. Sometimes, that man's genius simply amazes me. With that, I created a pumpkin bread French toast that is seasonally yummy.

You can use your favorite pumpkin bread recipe, or the one I shared on the blog last year. I suggest making the pumpkin bread a few days in advance of making the French toast. I also gently suggest using "real" maple syrup. We purchase our maple syrup from the Knisleys at the Ligonier Country Market. There is simply no comparison between "real" maple syrup and the stuff from that log cabin or the old auntie. Insert a wink.

This recipe would be lovely for a fall brunch menu or a cozy fall Sunday when the day is slow and you can relish in the season. You may consider adding chocolate chips to your pumpkin bread for a tasty addition as well. Personally, I think it is delightfully sweet without the chocolate chips, but to each their own. The Bibbed Wonder likes to balance the sweet with savory bacon or maple sausage. You could also serve with home fries to balance the sweet and savory. I like it sweet with a delicious pumpkin coffee made with my homemade pumpkin creamer. MMMMMM....fall!

Pumpkin Bread French Toast

4-6 slices of Pumpkin Bread (either homemade or your local bakery makes pumpkin bread)

3 eggs

1/3 cup milk

1 tsp. cinnamon

1 tsp. vanilla extract

Cinnamon and sugar mixture for additional topping

Directions:

• Blend the eggs, milk, cinnamon, and vanilla in a shallow bowl.

  
  

• Treat a griddle with non-stick cooking spray, oil, or butter.

  
  

• Heat a griddle over a medium flame. When water droplets are sprinkled on the griddle and they "dance", it is ready for cooking.

  
  

• Dip the pumpkin bread quickly in the egg mixture, ensuring both sides are completely coated with the egg mixture.

  
  

• Place the coated bread on the hot griddle. Sprinkle the wet side with the cinnamon and sugar mixture. Cook each side until it is lightly browned.

Serve with maple syrup, a protein of your choice, home fries, and a fall fruit salad for a well-rounded meal. We often have breakfast for dinner, and this makes a lovely fall meal. I hope you enjoy it as much as we do. On this lovely September Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.