I'm not very in to fall this year. Actually, I'm pretty bitter over summer's end. Normally I like fall just fine, but last year's seemingly-endless winter has made the thought of plunging into nine months of rain and darkness less than thrilling. So I've waited until now to start baking like it's October. However, this little dish might just change my tune. In fact, I would consider myself much more apt to welcome fall now that this is on the menu:
Pumpkin Spice French Toast with Chocolate Glaze:
And it's pretty simple, so you should try it next Saturday morning. I'm sure you won't be disappointed.
For the Pumpkin Spice French Toast:
- 4 eggs
- 1 cup milk
- 1 tsp sugar
- 1 tsp salt
- 1 Tbls pumpkin spice
- 10-12 slices of buttermilk bread*
Whisk all ingredients together in a shallow dish. Prepare a pan or griddle by melting 1/2 tablespoon of butter over medium heat. Dip a slice of bread into the batter, coating both sides, and then place on the griddle until brown. Flip the slice over to brown the other side. Repeat with all the bread you have batter for, adding more butter to the pan or griddle as necessary.
*I initially tried using a whole wheat bread, but the flavor of the pumpkin spice was not very strong, so I ended up opting for a white bread.
For the Chocolate Glaze:
- 1/2 cup powdered sugar
- 2 Tbls butter, melted
- 3 Tbls cocoa powder
- 2 Tbls milk
- 2 Tbls water
Use a beater to combine the powdered sugar, butter, cocoa and milk until smooth. Add water, one tablespoon at a time, until the glaze reaches the consistency you desire. I used 2 tablespoons to get it to a syrupy consistency.
Serve with whipped cream and hot chocolate for a cozy, autumny start to your morning.
P.S. This is my very own recipe that I made with Steve's help after discovering we were out of regular French toast ingredients. I would love to know what you think if you try it!
