Rustic Autumn French Toast with Homemade Peach and Apple Butter Spread

Autumn has to be my favorite season, because that’s when I can make my favorite foods. I am HUGE on pumpkin, squash, spices, soups, and fall baking! Of course not as a marketing tool to sell overly sweet lattes with a dash of cinnamon. I also have trouble finding a good French toast recipe that isn’t overly sweet either. This recipe is a pumpkin spice flavored French toast that is in fact made with healthy, wholesome ingredients and minimal sugar, but sweet enough to satisfy your inner child during a cozy autumn morning.

Most recipe developers and food bloggers are posting their personal pumpkin pancake or pumpkin waffle recipes, and I am a huge fan of both. Why French toast instead of pancakes and waffles? Well, I just have a lot of sourdough on me. Bread is something I try to avoid since I’d rather get carbs from sources less heavy than gluten, but I find French toast to be amazing in a sense that it can transform a hard, robust piece of bread into a soft custard-like pillow that melts in your mouth. MMMM!

This recipe also utilizes my Peach and Apple Butter Spread ( https://goodhumblefoodie.com/peach-and-apple-butter-spread/ ), so check out my previous recipe or go to the link to make it! If I share a really good spread, of course I will share a delicious recipe to dress it on!

Tools You’ll Need:

• Skillet
• Spatula
• Medium wide bowl
• Fork or Whisk

All About Pumpkins

I will be honest, butternut squash and sweet potatoes are better than pumpkins. Pumpkins are more hollow, dry, and bitter tasting. The good thing about pumpkin is that it does give an aesthetically pleasing rich, yellow color. And of course, any good cook knows how to utilize pumpkins to their maximum potential. I highly suggest to buy a pumpkin from the store while they’re in season and puree it yourself. I don’t have an oven, so I broken a pie pumpkin to big chunks, boiled it, then scrap the flesh off from the hard peel and puree in a blender.

Other Important Notes

French toast is pretty straight forward. Unlike my other recipes, I won’t get into too much detail about the process since it’s one of the easiest dishes to make. It just requires a custard to dip pre-made bread in and then fried to golden perfection. Just make sure the custard covers all the bread, like literally soak it! Then after dipping of course place in the pan right away. With extra custard, store in the fridge for up to one week, so you have French toast custard on hand for your next breakfast or snack.

And one last thing to know before proceeding to the recipe, please don’t cook the French toast in butter. Use coconut or olive oil, because butter burns easily and it will ruin the taste of your toast. Only add butter in the very end of cooking. Please, it’s such a big pet peeve when I see recipes cooking butter on high heat.