Sunday, October 28, 2012
Pumpkin Bread French Toast Kinda Day
As a result of our constantly busy schedule, Dan and I are always on the run and rarely sit down to a nice, leisurely breakfast together. Well I aimed to change that this weekend, as a little purchase over at All Good Things on Friday inspired me to make French Toast.
That little purchase to be more specific was pumpkin bread. Not what you may be thinking, this wasn't a desserty pumpkin bread, but instead a hearty, not sweet version. I purchased it at All Good Thing's Orwasher's stand, which has a lot of other interesting breads, and while they come at a premium, they're really fantastic.
So as you can see here, I decided to use this bread for a homemade French Toast, topped with authentic Canadian maple syrup, courtesy of my friend Sarah from Calgary (thanks Sarah!). We further topped it with Back to Nature's Apple Blueberry Granola, which was just delicious.
Even though you probably don't need me to tell you how to make French Toast, here's a little synopsis just in case.
Pumpkin Bread French Toast:
Ingredients (serves 2)
3 eggs, beaten well
4 large slices of pumpkin bread (you can substitute with oatmeal raisin bread too)
A dash of cinnamon
Vegetable or olive oil
A pinch of salt
Good quality maple syrup
Your favorite granola
Heat a large non-stick skillet on medium high with oil until really hot. Add the pinch of cinnamon and salt into the eggs and whisk well.
Coat the bread in the egg mixture and place into the skillet. Pan fry on both sides for about 2-3 minutes or until the sides are golden brown. Place on a plate and blot with paper towels.
Serve immediately and top with maple syrup and granola. Enjoy a great start to the day!