After our pumpkin learning experience, we ended up with a lot of extra pumpkin puree. It only took one pumpkin to fill the pie, and the whole other pumpkin was ours for the eating. So, two Sundays ago, we were starving but didn’t want to go out or spend money on food…which inevitably leads us to creating (or in this case, trying) something awesome: pumpkin french toast. Usually when we are low on supplies and hungry in the mornings, french toast is a quick, easy solution to being hungry. And, what’s great about it is that you can try so many different variations and never have the same kind twice (change up your spices or even adding fruit makes for a brand new breakfast option!)

I know the generic measurements and ingredients that go into french toast, but I often look up recipes on Google to remind myself. This particular time, I somehow stumbled across a pumpkin french toast recipe, which was made with wheat bread (all we had at the time…not that I like wheat bread) and pumpkin–exactly what we had available (which never happens with recipes, let me tell you!) Luckily, because of the spices and the fact that cooked french toast doesn’t really let one taste the bread within, this was delicious. Flavor peculiarities of your bread (for example, if it is wheat) won’t really show up in the final product–hooray for french toast!

This recipe is also fun because it plays on pumpkin pie flavors–with a dash of nutmeg added to the cinnamon, and of course, the pumpkin–but it is still very much a flavor profile that anyone can relate to. Pumpkin in french toast is perfect for us because it is not too sweet (Cory doesn’t have as developed a sweet tooth as I do, especially for anything that isn’t a dessert), and it gives a little extra pizazz that a more basic french toast might lack.

-Ashley