I think I’ve told you before that I love Saturday mornings. It’s quiet & restful, the whole day stretching out before you with possibilities. On Saturday mornings, I make my own coffee. French Press and Chemex all the way. On Saturday mornings, I bask in the sound of silence. Usually Andrew & the cats are still sleeping so I can just melt into a pile of blankets with my coffee. I don’t have to rush through my devotions, I don’t have to worry about my to-do list, I don’t have to shower just yet (I do eventually, promise), and I don’t have to entertain one hundred thoughts simultaneously. Once I’ve regained some of my sanity—usually around the time Andrew wakes up, I start on breakfast.
I never make breakfast. I love breakfast food but I never have the time in the morning to make it. So on Saturday mornings, I also make breakfast.
My all-time favorite breakfast food is French toast. If we go out to eat for breakfast, there is a 99.9% chance that this is what I’ll be ordering with a side of bacon. And no, just in case you were wondering this is not a healthful or 21 Day compliant post. It’s all splurge. For my post-first-day-of-fall Saturday morning breakfast, I wanted to perfect a new, seasonal recipe to celebrate. Thus, my Pumpkin Pecan French Toast recipe was born.
True to form, it’s super simple so that you don’t have to spend your morning on prep & clean-up.
Collect your ingredients, all of which are fairly common pantry items. You can definitely go for the Texas Toast or whole grain bread but let me tell you, the sourdough is spot on. It balances out the sweetness of the pumpkin so that it’s not overpowering.
Toss the milk into a bowl with PUMPKIN and mix it all together.
Put your pecans into a baggie (unless of course you have pre-ground pecans), grab your nifty meat tenderizer…or rolling pin…and take out the stresses of your week on those pecans. No mercy. You can quit when the pieces are teensy tiny. Then add said pieces to the bowl of deliciousness. As far as amount goes, it’s personal preference. The more the crunchier.
Fully submerge those slices of bread. Make sure every corner is well covered–a critical detail in the metamorphosis of average, boring bread to extraordinary, exciting bread.
Add the bread to a hot griddle and let it cook for a few minutes on each side.
While your bread is off bettering itself, mix together sugar (if you’re feeling convicted at this point, I recommend using Truvia Baking Blend instead), evaporated milk, maple syrup, and vanilla extract in a small saucepan.
Keep stirring until the sugar is dissolved. It’s ok to take a second to flip your toast to the other side.
When the sugar is melted down, remove pan from the heat and add butter.
The toast should be just about done by now. When you approve of the crispiness, divy up your slices…”one for you, two for me” and so on & so forth.
Drizzle the creamy syrup on top, with a few remaining pecans and maybe even some whipped cream if you’re feeling especially scandalous.
Pumpkin Pecan French Toast with Cream & Maple Drizzle
For the toast:
1 cup of milk
3/4 cup of pumpkin puree
4 large eggs
1 TB brown sugar
2 tsp vanilla
2 tsp pumpkin pie spice
1/4- 1/2 cup of pecans
sourdough or challah bread
For the drizzle:
1 cup sugar
3/4 cup evaporated milk
2/3 cup maple syrup
2 tsp vanilla extract
3 TB butter
How to make:
- Turn the griddle on to warm up.
- Combine milk, pumpkin, eggs and whip together.
- Add brown sugar, vanilla, pumpkin pie spice, and crushed pecans to the mixture, stirring together completely.
- Cover each slice of bread in mixture, transferring to pre-heated griddle.
- Cook until golden brown and crispy, about 3-4 minutes per side.
- For the drizzle: while the toast is cooking combine sugar, evaporated milk, maple syrup, and vanilla extract to small saucepan. Stir over medium heat until sugar is completely dissolved. Once dissolved, remove from heat and add in butter.
- Plate the french toast and top with drizzle, extra pecans, and any other desired toppings.