I’m forcing myself to sit down and blog this fantabulous French Toast Recipe that I made for dinner tonight. It was so full of fall spice and flavor, our bellies are happy, full and content and my house smells amazing! Who would know by sitting here at my breakfast table that it was humid as all get out today?! It’s all about the ambience inside! I also managed to dig out some fall decorations this morning and start getting the house festive, as well as take another trip to Starbucks for a Pumpkin spice Iced coffee, delish! It’s such a cozy fun time of year! If you love pumpkin and you love french toast, than you should really make this recipe. And if you don’t, are you human? Ok, I’m kidding, not everyone is a pumpkin fan, I’m not sure how since I’m obsessed, but it’s true that it’s not for everyone! If you think you don’t like pumpkin, you should give it one more try for me with this recipe and it just may change your mind;-)

Ingredients:

10 large eggs

milk (ya know I didn’t measure, at least 2 cups, until you get a nice consistency with the eggs! Oh and I use skim)

1 cup Pumpkin (I used Libby’s, my fav, make sure it’s pure pumpkin, NOT pumpkin pie mix)

3 heaping tbsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

Powdered Sugar for topping

Syrup

1 loaf of Texas toast bread (any bread will work, but this bread is the best IMO)

 

I never thought the day would come, but my trusty old Pampered chef pan that I have forever made all my pancakes and french toast on has been broken up with since Mr. Cast Iron came into the picture! I’m still purely obsessed with my cast iron skillet, it is so incredibly versatile! While my pampered chef pan makes 4 at a time, the cast iron only makes 3 pieces of french toast at a time, but I will deal with that because it just makes such a perfect piece of french toast! So pick your pan, add some oil and heat that pan up while mixing together the ingredients!

First, once you get your pan heating, add all 10 eggs to you bowl.

 

Next add the milk and beat these ingredients together until well blended.Add your pumpkin!

Mix and watch a pretty color form!

When the pumpkin is well mixed in with the egg and milk mixture it’s time to add the spices.

This next part really excites me! I’m not kidding. Stir it up and look at that beautiful delicious combination!

Now your skillet or pan should be nice and hot and ready for use. Dunk your bread, one slice at a time, into the pumpkin/egg mixture making sure to completely coat well. Slide that bread right onto the griddle and fit as many as you can on the pan, but allow enough room for flipping them. 4 is probably the max to do at one time. Repeat this until all the toast and egg mixture is used up!

What I do to make sure the early pieces stay warm is I preheat my oven to the lowest temp of 170 degrees while I’m warming my skillet. When my first batch of french toast is complete and coming off the skillet I turn the oven off. I take a large sheet pan and put the french toast on that pan as it comes off the skillet, then place the pan of them into the warm oven and that perfectly warms the french toast without further cooking it so that the whole family can eat together and all have warm french toast! Top this with some powdered sugar and syrup and you are good to go!