I can’t think of anything more soothing to the soul on an overcast snowy Sunday in January than a freshly brewed cup of coffee and a fresh stack of warm French toast right off the stove. Top that off with a generous sprinkling of powdered sugar and a drizzling of warm homemade maple nut syrup. Warm memories of the morning’s church service which filled our spirits with love, praise, and hope for the possibilities for the day. The smell of maple syrup in the air takes me back to my childhood and sitting at my Grandma’s kitchen table and watching her cook up something delicious and sweet for anyone who had a growling stomach. A small Kansas town and reading the Sunday comics and drinking warm apple cider and having sweet dreams of warmer days.
Well, now that I have whet your appetites, I would like to share with you my French toast recipe. Well, honestly, It’s not really a recipe. I usually just eyeball it, and in a way, I just let my heart do the work. A recipe is only good enough for someone who is willing enough to tweak it a bit and make it their own. Making a batch of French toast is not going to put me on a magazine or in Martha Stuart’s kitchen. However, it means the world to those little people around you who look up at you and call you Mom, Dad, Uncle, Aunt, Grandma, or Grandpa. When it all comes down to it, that’s all you need to be the judge. Cooking up a nice wholesome breakfast won’t make you Teacher of the Year or Employee of the Month. In their little world, though, you are everything to them. That is all that matters really.
Sunday morning flew by for us as we barely had enough time to choke down a breakfast bar and some milk before we were out the door and headed to church. By the time the service was over our stomachs were growling pretty good. After church, I checked the fridge and cupboards for a proper breakfast of champions but only found some eggs, old dry bread, and milk. I really did not want to go out to the store. I decided to use what I had on hand and whipped up some milk, eggs, vanilla extract, and some pumpkin pie spice and placed a generous stack of bread on a plate ready for dredging. Then, I checked my syrup supply, and wouldn’t you believe it? Very little syrup. Ugh! I checked my ingredients and low and behold, I had what I needed to make my own syrup and I knew it only takes about 7 minutes from start to finish. It turned out better than any store-bought syrup. In fact, it was the star of the show. Now the French Toast itself was nice, but that homemade maple syrup was the bomb!
The whole meal was a hit. My husband loved it and the kids loved it. What started out as a Sunday rush ended up being quite a lovely and quiet day. I hope that someone can read this and be inspired to use what is on hand. It can save time and money and the inconvenience of having to run to the store for everything. Sometimes my greatest recipes all started from me just using my imagination and cooking up something magical from just a few ingredients. Drop me a comment and let me know if you used this recipe and I would like to know how it turned out.
Gather wet ingredients
Sliced bread. I prefer the thicker slices
Wisk together 4 eggs, 1 cup of milk, vanilla extract, and Pumpkin Spice.
Dredge the bread into the egg mixture, then place in hot skillet or griddle. Cook each side until golden brown.
You can choose to add or remove what you like that suits you. If you don’t want to use Pumpkin Spice substitute and use Cinnamon and Nutmeg. Enjoy!
Pumpkin Spiced French Toast
- liquid measuring cups, measuring spoons, dry measuring cups, mixing bowl, stovetop, griddle
- 4 Large Eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice or cinnamon and nutmeg,
- 4 tbsp butter
- sliced bread of your choice I prefer the thicker bread
- Combine the first four ingredients into a medium sized mixing bowl. Wisk until mixture is bubbly. Let sit a minute.
- Heat skillet or griddle on medium heat. Add olive oil. Add about a Tbsp. of butter. When pan sizzles when drop of water drops on it, it's ready.
- When skillet is ready, dredge bread slices for a few seconds into egg mixture one at a time. Place soaked bread onto hot skillet. Listen to the sizzle. This should only take about a minute to a minute and a half on each side. Fry each side until golden brown. Sprinkle with powdered sugar.