Pumpkin Pie French Toast - Single Serving

By BClover

Ingredients

• 1 egg
• 1/4 cup milk (I use 1%)
• 1/4 tsp pumpkin pie spice
• 3 Tbsp canned pumpkin (not pumpkin pie filling)
• 1 tsp brown sugar
• 2 slices whole wheat bread
• butter & syrup

Details

Adapted from joandsue.blogspot.ca

Preparation

Step 1

Carefully dip bread, one slice at a time, into mixture - turning to coat. Let each slice soak for 1 - 2 minutes. Be very careful turning, as the bread absorbs the liquid it will start to fall apart if handled roughly.


In a pan large enought to hold the two slices of bread, heat over medium-low heat. Spray pan with cooking spray. Place bread in pan.


In a medium size bowl, whisk together egg, milk, pumpkin pie spice, pumpkin, and brown sugar until well mixed. Mixture will be quite thick.


Cook, over medium-low heat until bottom side is a dark, golden brown. Using a spatula, carefully flip bread over. Continue cooking until both sides are dark, golden brown and outside of toast is a bit crisp.
Serve hot with butter and syrup.
A couple of things about this delectable little number -
I had a bit of the egg/pumpkin mixture left over after soaking the bread. I evenly poured it over the bread once it was in the pan. You don't have to do this but I recommend it. You want every lick of that pumpkin tastiness.
You want to cook this over a lower heat because it takes a while to cook through and get a bit crisp. If you use a high heat you will burn the outside and the inside will be squishy. You don't want that. It's yucky.