Eggy Toast

So back to savoring Saturday morning... let's chat about french toast.  Who woke up early one morning and thought, you know what would be a great way to eat these breakfast foods?  As one thing.  Let's dip this bread in toast and fry it on a pan.  Eggy Toast.  Maybe I should start coating my chicken with rice and frying it.  Ricey Chicken.

But I gotta hand it to that nutcase who thought of french toast, it's delightful.  And how have we discussed that you make something that's already great that much better?  You add pumpkin to it!  (Okay yes, I'm a little obsessed with pumpkin.  But let's get real: pumpkin season has come and almost gone so I need to really focus on eating as much pumpkin as possible before it's too late...)  Props to that Dan fellow that I'm dating for thinking of the idea and creating a pumpkin caramel drizzle.  I think I'm in love...

what you need...

for the bread:

6 pieces of bread (we used a loaf of Italian bread from the bakery)

3 eggs

1 tbs milk 

1 tbs cinnamon sugar

butter for frying

for the drizzle:

1/2 cup pumpkin puree

1/3 cup light brown sugar

3 tbs caramel (optional)

3 tbs butter

what you need to to...

1  In a large skillet, heat butter over medium heat.  Combine eggs and milk in a small bowl and whisk until well blended.  Add cinnamon sugar and beat until well combined.  

2  Once the butter is hot, dip each slice of bread in egg mixture, being sure to coat both sides so that the bread is well saturated.  Place each slice in pan and cook each side until crispy and golden brown.

3  While toast is cooking, prepare pumpkin caramel drizzle.  Combine pumpkin and butter in a small pot and heat over medium high heat until butter is melted.  Add brown sugar and caramel, reduce heat to low and continue cooking, stirring often to prevent burning.  

4  Once toast is finished, put it on a place, slap on some drizzle and get to work savoring Saturday and having a delicious and subtly pumpkiny breakfast!