Spiced French Toast & Maple Nectarines

Here’s a little ‘Pumpkin Spiced’ Autumn recipe that I made a while back.

I used golden pumpkin (from a can!) to enrich the creamy batter, then flavoured it with sweet Autumn spices.

Thick slices of brioche make the best French Toast, add hot syrupy nectarines, or any other fruit you have to take this from breakfast to a proper hearty pudding.

It’s a good thing to serve up for Hallowe’en. Just keeping it seasonal.

Oh and one more thing. If you can’t get hold of pumpkin you can leave it out. This is still delicious with just the egg, cream and those pumpkin spices. 

Pumpkin Spiced French Toast – Serves 2, double up for 4.

2 Eggs
4 Tbsp Double Cream
4 Tbsp Pumpkin – from a can, or puréed (optional)
½ tsp Ground Cinnamon
½ tsp Vanilla Extract
¼ tsp Ground Ginger
A Pinch of Nutmeg
A Pinch of Allspice or Ground Cloves

4 Thick slices of Brioche – ideally a few days old
1 Tbsp of oil and 1 Tbsp of butter for frying

Whisk the eggs, then add all the other ingredients and whisk again.
Heat the oil and butter in a non-stick frying pan over a medium heat.
Carefully dip the bread slices into the batter and flip them over to give them a good coating.
Gently fry the toasts in the pan, turning once until golden brown.

Hot Maple Nectarines

1 Ripe Nectarine (or use apple or some berries)
Maple Syrup
½ tsp Vanilla Extract
A little butter for frying

Melt a little butter in a frying pan.
Slice segments from the nectarine into the buttery pan.
Cook on both sides until starting to brown.
Drizzle in some maple syrup and vanilla, then spoon over the French toast.
If you are feeling fancy you can add crème fraîche, cream or ice cream and a dusting of cinnamon.