This fall, the best way to cozy up in bed in the morning involves blankets, pillows, and the recipe for this pumpkin-infused french toast from Cynthia C., the talent behind popular food blog Two Red Bowls. (And yes, this breakfast is even better than a pumpkin spice latte.)
Photos by Cynthia C.
Pumpkin french toast
For the French toast:
-1 egg (up to 2 if you like your French toast on the eggier, denser side)
-1/3 cup milk
-3 tbsp pumpkin purée (not pumpkin pie filling)
-1 tbsp brown sugar
-1/4 tsp vanilla extract
-1/2 tsp cinnamon
-1/4 tsp ground ginger
-1/8 tsp nutmeg
-1/8 tsp cloves
-4 thick-cut slices of your favorite bread, day-old or slightly stale (I used challah; brioche and French would also work well)
-1 tbsp oil, for cooking (more if needed)
For the maple yogurt:
-1 tbsp maple syrup
-1/2 cup Greek yogurt
-maple syrup and extra cinnamon
1. In a shallow bowl or pan large enough to hold the bread slices, whisk the egg, milk, pumpkin, brown sugar, vanilla, spices, and salt together until well-combined.
2. Soak each slice of bread in the egg mixture until both sides are well-coated — at least 30 seconds per side.
3. In a cast-iron or nonstick skillet, heat the oil over medium-heat until shimmering. Add the soaked bread slices, working in batches if your pan is not large enough to hold all of them at once, and fry until golden-brown on both sides, about 2 minutes per side.
4. To make the maple yogurt, whisk together 1 tbsp maple syrup with 1/2 cup Greek (or regular) yogurt. Serve with plenty of maple syrup, maple yogurt, and a dash of cinnamon. Curl up, get cozy, and admire that chilly weather from the comfort of your bed. Enjoy!
To see more from Cynthia, follow her on Instagram
Shop Kitchen Accessories