Oh, October. There’s nothing better than homemade pumpkin bread in October. Or is there?
On Sunday, the day after running fifteen miles, my appetite was alive and kickin’. That’s when this happened.
I sliced up homemade pumpkin bread – perfect in its own right – and gave it a little egg bath. After a few minutes on the stove, a new recipe was born.
And that drizzle you see there? Well that’s just the world’s simplest pumpkin syrup. All you’ve got to do is mix equal parts of maple syrup and pumpkin butter. But don’t tell anyone that’s all you did.
Did I mention I don’t even like french toast? I may have found an exception.
Pumpkin Bread French Toast
4 slices pumpkin bread* (each about 3/4″ thick)
2 eggs, lightly beaten
1/4 teaspoon nutmeg
1 tbsp. butter
In shallow bowl, stir nutmeg and maple extract into beaten eggs. Dip each bread slice into egg mixture, allowing each side to soak.
Melt butter in large frying pan over medium heat. Cook egg-soaked bread about 2 to 3 minutes on each side, until golden brown.
*If your homemade pumpkin bread tends to be super moist (as mine does), make an extra loaf for this recipe and let it sit out for a day or two.