I hadn’t made french toast in a while and I was happy that I was re-inspired to try it out again after leafing through a cookbook. Traditionally french toast is made with slightly stale bread….the eggs and heat help fluff it back up and make it palatable again. This method lends itself well to gluten free bread which tends to taste stale or dry without toasting or heating it up….so it’s a perfect combination! After it was cooked you could hardly tell the difference…especially with some yummy maple syrup 🙂
I decided to make a twist on the regular french toast and use of some of the leftover pumpkin puree that I had lurking in my fridge. With some cinnamon and maple syrup it make a delightful topping to my french toast!
2 slices of bread (gluten free or regular)
1 egg, scrambled
Dash of vanilla
1/4 cup pumpkin puree
1 tsp maple syrup or brown sugar
Dash of cinnamon to taste
1. Scramble egg in a wide dish like casserole dish or pasta bowl. Add a dash of vanilla.
2. Place slices of bread in the egg, turn to coat until all the egg is absorbed.
3. Heat a little oil or margarine in a pan. Add bread and cook on each side until browned.
4. Mix together pumpkin, syrup and cinnamon. Spread over top of french toast.
Serve with a little maple syrup and fresh sliced fruit for a delicious breakfast or brunch!