Saturday, November 16, 2013

Sourdough Pumpkin Pie Spice French Toast

Lately I am obsessed with crusty sourdough bread boules and pumpkin pie spice, so it was only a matter of time until I combined the two to make my french toast.

It is the best french toast that I have ever eaten.


The crust is chewy, the middle is soft and tastes faintly of cream cheese and the outsides are eggy and firm. Pair it with real maple syrup and some fresh fruit-divine!

Some people just mix up plain eggs, dunk their bread in, then cook it, when they make french toast.

I'm looking at you, Husband.

Here's how I make my french toast

I whisk my eggs then add a couple of tablespoons or so of sweetened vanilla almond milk, a teaspoon or so of vanilla(What? I like vanilla!), a couple tablespoons(or so) of sugar and a few sprinkles of cinnamon, or in this case, pumpkin pie spice. I whisk until mixed then soak each piece of bread in the mixture for a few seconds on each side before cooking. I am never sure just how many eggs to use, so I generally go with about one egg per two pieces of bread, depending on how thick/dense the bread is and how big my eggs are.

I always have big eggs.

I melt a dab of Earth Balance in the cast iron skillet before cooking each side, too. I know it's more calories that way, but it just tastes better that way.

 I don't question it. I just do it.

And then, I have a fabulous rest of the day, because how bad can a day be when it starts with french toast?

No comments:

Post a Comment