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Have a Some Kinda Good morning with Pumpkin Spice French Toast
Some Kinda Good
pumpkin spice french toast

Happy fall, y’all! Bring on the apples, the bright orange pumpkins and multi-colored gourds, the cooler weather, football season and pumpkin spice everything. Lattes, coffee creamer, candles…oh my. Scarves and boots come out of the closet, along with autumn decorations, and the scene is set to kick off the holiday season. Chili and bonfires, meal planning for Thanksgiving, corn mazes and camping — I could go on and on. There are so many exciting things to look forward to as we usher in a new season. Chief among them? The food!

In the fall, the food may be my favorite thing about the season. Pork chops and apples, jumbo pumpkin muffins and stacks of fluffy pancakes. Coffee cakes, pumpkin cookies and the county fair come to mind. During this season, I often make a big batch of chili and cornbread, and invite folks over to sit around an outdoor fire pit. I love the spices of fall too. Nothing beats the aroma of cinnamon, cloves, nutmeg and ginger wafting from the oven, and the trickle of a good cup of coffee brewing on a crisp morning. 

French toast is one of those easy, but comforting breakfasts that’s no fuss to whip up, yet feels luxurious on a leisurely weekend. For a fun fall twist to this classic dish, add pumpkin, cinnamon and nutmeg to the milk mixture. Warm up the syrup and serve the golden brown French toast with crispy bacon and hot coffee. Gather your loved ones around the table and savor the taste of this delicious meal together. The only thing that would make this recipe better, is eating it on a cool mountain morning, when the leaves are brilliantly colorful.

Some Kinda Good Pumpkin Spice French Toast


• 2 eggs

• 1/4 cup canned pumpkin

• 1/2 cup milk or heavy cream

• 2 tbsp. cinnamon sugar

• 1 tsp. nutmeg

• 1 tsp. pumpkin spice

• 1/2 tsp. salt

• 4 tbsp. butter

• 1 tbsp. olive oil

• 6 slices, thick-cut artisan bread, sliced

• Syrup, warmed


In a 9×13 casserole dish, whisk together eggs, pumpkin, milk, cinnamon sugar, nutmeg and salt until well combined. Soak the bread slices in the milk mixture, making sure both sides are well coated for at least five minutes. Meanwhile, place a large skillet over medium-high heat and add butter and oil. When the pan starts to smoke slightly, add bread slices and cook 3 to 4 minutes per side, until caramelized and golden brown. Serve with warm syrup, crispy bacon and hot coffee.