Fall is and has always been my most favorite season. From the welcome change to some cooler weather, to my two favorite holidays, Halloween and Thanksgiving, there’s always a little bit more excitement in our house. I am a big and of all things fall and that includes the pumpkin. From pumpkin pie to pumpkin spice coffees, pumpkin seeds to pumpkin flavored everything, I just really enjoy the taste of pumpkin. I even don’t mind those dang pumpkin spice candles my wife is always burning. Well, not too much anyway.
I don’t know about you but Saturday’s have always been the big breakfast day in our house. I remember my grandfather getting up early to cook pancakes all through my youth and how much a delight it was when he finally let me help. I also remember him always coming up with some unique way to make our regular weekend breakfast a little more fun. He would make banana pancakes with a coconut cream syrup which to this day are still a family favorite, he also would make amazing crepes, Belgium waffles, and omelettes to die for. He had a knack for breakfasts, which he passed on to me.
I have continue that tradition in my own home and also love making Saturday breakfast for my family. My daughter finally is old enough to take part and I enjoy having an extra hand in the kitchen as much as she enjoys being a part of our culinary creations. This is what we came up with as we are finally getting a cool fall breeze here today.
This seasonal take on French toast gives your child many options to take part in the kitchen no matter how big or how small as well. It’s fun, it’s festive and it’s an awesome take on French toast thats super tasty. From just crushing the graham crackers all the way to being a full on little chef and flipping the French toast, this is a surefire way to pass on a Saturday morning family tradition and get your child involved in the kitchen.
Crunchy Pumpkin French Toast
6 slices bread cut in triangles (I used pepperidge farms pumpkin spice bread)
To dip bread before placing into the graham crackers:
2 Tablespoons of milk (I used TruMoo Orange Scream)
1 teaspoon pumpkin pie spice for the egg mix
For the crust on the french toast:
10 graham crackers, crushed
1 tbsp pumpkin pie spice
Butter, always butter for frying.
In a shallow bowl whip the eggs, milk and pumpkin pie spice together.
In a separate bowl place crushed graham crackers and pumpkin pie spice.
Dip bread into egg mix then coat with graham crackers.
With a little butter melted in the pan (butter is essential), fry on medium heat in a frying pan until browned on each side.
(Optional: spread cream cheese between slices for a savory stuffed version, just don’t tell your heart doctor…)