Add a little pumpkin spice to your life
Pumpkin spiced coffees are having a moment. They mean that autumn is here and that magical time of year is on its way when your diet can be 60 per cent mince pies and Eggnog and nobody can judge you.
Since Starbucks created the pumpkin spiced latte (or #psl if you’re that way inclined) ten years ago, they’ve shifted an incredible 200 million of the drinks.
Recreating the familiar flavour of your favourite hot beverage isn’t as simple as adding some pumpkin. It’s a delicate blend of spices including nutmeg, cinnamon, vanilla and ginger that combine to give you that pumpkin pie warmth.
With this recipe you get the best of both worlds. Golden silky pumpkin enriches the creamy batter, while the spice mixture makes the house smell divine once you start cooking. The thick slices of brioche take this from a simple breakfast to an indulgent treat, especially if you add the hot, luscious nectarines. You needn’t keep it to the morning either – why not try it on Halloween before you head out for a spot of trick or treating?
The below recipe serves two. Simply double the quantities for four and continue scaling up if you have more guests. And if word gets out that you’re serving this up for autumn brunch, you may find people start popping round unexpectedly…
French toast ingredients
4 tbsp double cream
4 tbsp pumpkin – from a can or puréed
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp ground ginger
Pinch of nutmeg
Pinch of allspice or ground cloves
4 thick slices of brioche – ideally a few days old
B1 tbsp of oil (for frying)
1 tbsp of butter (for frying)
French toast method
1. Whisk the eggs, then add all the other ingredients and whisk again
2. Heat the oil and butter in a non-stick frying pan over a medium heat
3. Carefully dip the bread slices into the batter and flip them over to give them a good coating
4. Gently fry the toast in the pan, turning once, until golden brown.
Hot maple nectarines ingredients
1 ripe nectarine
½ tsp vanilla extract
A little butter for frying
Hot maple nectarines method
1. Melt a little butter in a frying pan
2. Slice segments from the nectarine into the buttery pan
3. Cook on both sides until starting to brown
4. Drizzle in some maple syrup and vanilla, then spoon over the French toast
5. If you are feeling fancy you can add crème fraîche, cream or ice cream and a dusting of cinnamon
Here’s a little secret. If you can’t get hold of pumpkin, just leave it out. The recipe is still delicious with just the egg, cream and those lovely spices.
Liked that? Try these:
- Easy peasy frangipane fruit tarts
- Autumn family crafts
- 15 excellent reasons to be happy that autumn is here