WILSON’S LOCAL PRINT AND DIGITAL COMMUNITY INSTITUTION SINCE 1896

Pumpkin spice for breakfast

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There’s been a hint of fall in the air the last few weeks. I’m not sure if it’s from the cooler temperatures, the stray yellow leaves I’ve seen on my porch or the flood of pumpkin spice food products popping up on store shelves.

Right before Labor Day, a big box of seasonal products from Thomas’ showed up at work. Inside were bags of pumpkin spice and cranberry bagels, breads and English muffins. We could smell the goodness as soon as we opened the box.

I had received an email in August asking if I’d like to try a few recipes using Thomas’ products. I’m always looking for new food column ideas, so I said yes.

I decided to make pumpkin vanilla English muffin French toast.

I love French toast and make it often using Texas toast. I serve it with fresh blueberries and strawberries and top it with strawberry fruit spread that I warm in the microwave then pour over the fruit. It is such a treat!

But I had never made French toast with English muffins.

For the French toast, I followed the recipe from Thomas’, dipping the pumpkin spice English muffin halves into a mixture of egg, milk, brown sugar, vanilla extract, cinnamon, nutmeg and ginger. Then I browned the toast in butter in a hot pan. The aroma was heavenly: a combination of butter and spices.

A few days earlier, I had toasted some pecans for oatmeal and had a few leftovers. I added those to the hot muffin halves and drizzled some pancake syrup on top.

This was new for me, and I had no idea what to expect, and I admit, I was skeptical. But, honestly, I loved the French toast! The spice flavors are subtle, and the texture of the bread is a little different, but I really loved this French toast and highly recommend it.

Pumpkin Vanilla English Muffin French Toast

3 pumpkin spice English muffins, split

4 tablespoons unsalted butter, divided

1/2 cup milk

2 large eggs

1 tablespoon light brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Preheat a large non-stick skillet on medium. Melt butter in skillet.

In a large shallow dish (like a pie pan), whisk milk, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger. Split the English muffins and dip both sides into mixture, coating evenly. Place English muffins in hot, buttered skillet and cook until golden brown, 2 to 3 minutes per side. Add additional butter before cooking on opposite side. Remove from heat and place on a paper towel-lined-plate to keep warm while cooking remaining muffins.

Stack muffins, drizzle with syrup and finish with a dollop of whipped cream and a sprinkle of nuts. (I omitted the whipped cream.)

Thomas’

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