Sunday mornings are my absolute favorite; it's been that way for years. There's something special about the ease of slowly crawling out of bed in the morning, for once not having to punch a clock to get out the door. After waking, I love taking the time to make a bit more of a decadent breakfast to enjoy either solo or with someone special. Though this technically can be done on any given day of the week, my Mom & I would always reserve Sunday for our alone time together back when I was living at home. She'd cook us up heart-shaped waffles, omelettes, and a big pot of coffee and I'd be in heaven for hours. Although life in DC is much different than Western Ma, the Sunday breakfast tradition always hits reminds me of home!
This is a pretty classic french toast recipe, though with the addition of pumpkin puree and spices it's a lot more fall-friendly. I used sprouted grain bread to add healthy fiber, protein, and more easily digestible carbohydrates. Enjoy with your choice of fruit & toppings!
Pumpkin French Toast
4-5 slices of sprouted grain bread (I used Trader Joe's brand)
1 egg, organic or pasture-raised
1/4 C. unsweetened almond milk or milk of choice
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp pumpkin spice
1 tsp ghee or oil spray
Directions: Whisk together egg, milk, vanilla, and spices in a wide mouthed bowl until well-mixed. Dip bread slices into batter, turning to coat each side. Grease a non-stick griddle or frying pan and cook slices until golden brown on each side. Top with yogurt, fruit, hemp/chia seeds, and maple syrup!