Pumpkin French Toast. Easy as shit!! No, easy as pie! I should have said pie!!!

Sticking with the fall vegetable theme, and wanting to get another recipe on the books before I leave for vacation this weekend, I have to let you all in on my all-time favorite, and one of the simplest creations I have come up with.

Sometimes you wake up on a Sunday morning, ready for some football and couch-laying, with a desire for nothing more than alcohol-soaking carbs.  I used to roll out of bed at 9:56, with just enough time to set my fantasy lineups and pour a strong Kahlua and coffee before spending the next 9 hours watching a bunch of millionaires in tight pants pile onto each other while fighting over leather.  You know, MAN stuff.

Now I have a baby.  And while she is the absolute love of my life, blah blah blah, she wakes up at the pusscrack of dawn every morning so my Sundays start before the Sun's Sunday does.  This means I have time to kill and time to figure out how to make the world better.  I present to you Pumpkin French Toast:

WHAT YOU NEED:

1 Loaf of French bread.  The bakery kind.  A benefit of being up at 5:30am is that this is fresh.  Makes all the difference in the world.
1 cup of pureed pumpkin (not the pie mix.  As Randy Moss would say, "Straight squash, homie.")
1 cup of unflavored Rice Milk
2 tbs brown sugar
1 accompanying D'Angelo video (that boy FOINE!!)
2 pinches cinnamon
2 pinches nutmeg
2 pinches cloves
2 pinches salt
(If you're having trouble with a "pinch", it's like 1/8 tsp for 2 pinches.  Just put some.  Some.  If you fuck it up, it's on you.)
1/2 tsp vanilla extract
Butter or spray for the pan

WHAT YOU DO:

1)  Slice bread into thickish slices.  About 1/2 inch each.
2)  Heat a skillet to medium-high
3)  Try not to think about having sex with D'Angelo
4)  Mix all ingredients, pumpkin, milk, sugar, salt, vanilla & spices in a bowl with a whisk or a blender if you prefer.
5)  Pour the mix on a flattish surface.  Cover the bread in the mix by plopping (science) it down on the mix on each side.  You don't want it soaked and you don't want it dripping off.  Pumpkin should cover the surface.
6)  Put butter/spray on the skillet and cook on each side for about 2 minutes and then flip.  Repeat.  Best to eyeball them, you'll be able to tell when they're done.
7)  I like to have the oven on like 200 and put the finished slices on a cookie tray to keep them warm.  If you have a fancy warming tray that works too.  Or everyone doesn't have to eat at once.  Serve and enjoy.

SERVING SUGGESTION:  This is good on its own or with some fruit and maybe a piece of veggie sausage.  Maple syrup (authentic, not that plastic-ass Log Cabin bullshit).

SERVING NOT SUGGESTION:  Stuff all slices into a Jack-O-Lantern.  Add a large Jesus candle, light.  Once the Christ-wax has sufficiently covered the french toast, throw it off an overpass at the first Porsche Cayenne you see.  Go home and have some Apple Jacks.

SERVES 4-5.  ALSO KEEPS WELL AND CAN BE RE-HEATED.

PICTURE COMING SOON.