• On The Menu: Breakfast in Bed

    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
    serves two


    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
    -pinch salt
    -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

    For serving:
    -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
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