Pecan Crusted French Toast
This time of year, I get pretty tired of pumpkin spice. There, I said it. Pumpkin spice is not everything to me. Sure, I love to jump on the bandwagon and enjoy pumpkin flavored treats from time to time, but after a few weeks into the official PS season, I’m kind of done. But that doesn’t mean there aren’t plenty of other delicious fall combos to try.
Ginger and blackberry, chai and apples, pear and cinnamon, toasted pecans… some of my favorites just to name a few. And given that Thanksgiving is this week, I wanted to make a special, simple (a given considering all the cooking going on), and fall themed breakfast to kick off Turkey day.
This pecan crusted French toast takes all of ten minutes to whip up- plus, it’s dairy free, refined sugar free, and can be made gluten free. It’s crunchy and warm and pairs great with a bit of maple syrup and some warm blackberry compote (which I make just by sautéing blackberries over low heat).
I can’t wait to wake up to this breakfast in just a few days and know it will be a fam favorite. Do you have any special Thanksgiving breakfasts you make?
2 pieces of bread
2 tbsp unsweetened vanilla almond milk
1 tsp cinnamon
2 tbsp finely chopped pecans
Pinch of salt
Heat a dash of oil over medium heat. Mix together all ingredients, aside from the bread. Once mixed, soak the bread on both sides. I used a spoon to make sure the bread was covered in pecans. Place the bread onto the pan, and if necessary, coat the top side with more of the nuts. Press down with your spatula on the bread, flipping only once golden brown.
Top with warm syrup, fresh fruit, or any other toppings of your choice. Enjoy!