Pumpkin Spice French Toast with cinnamon whipped cream cheese, walnuts, and cranberries. Pumpkin Spice perfectly marks the start of fall. And I had had one too many pumpkin lattes in New York last year to welcome in the Holiday spirit and season. Since outdoors is pretty much canceled this year, I decided to whip up some pumpkin spice goodness for breakfast.

Pumpkin spice has nothing to do with pumpkin really. It is just a mixture of spices, cinnamon, nutmeg, ginger, cloves and all-spice. And to be honest, nothing tastes more like fall than pumpkin spice.

Check out some of my other pumpkin recipes (with real pumpkin as it so happens :P)
Pumpkin rolled pasta
Pumpkin gnocchi

Breakfast favourites here –
Vegetarian French Toast
Breakfast Enchiladas
French Toast muffins

Pumpkin Spice French Toast (makes 3, serves 1)

Sourdough bread slices – 3
Egg – 1
Milk – 2 tbsp
Sugar – 1 tsp
Butter – 2 tbsp
Cream cheese – 2 tbsp
Walnuts – 1 tbsp
Cranberries – 1 tbsp
Honey/ Maple syrup – to drizzle

For the pumpkin spice

Cinnamon – 1 tsp
Ginger – 1 tsp, minced
Clove powder – 1/2 tsp
Nutmeg powder – 1/2 tsp
Allspice powder – 1 tsp

Method

In a bowl, mix all the ingredients required for pumpkin spice.
Break the egg into another bowl. Add the milk, sugar, and the pumpkin spice mix and whisk well until all the ingredients have combined well together.
Take a slice of the sourdough and coat both sides with the egg mixture.
Grease a non-stick pan with some butter and cook on both sides for 3-4 minutes each side until both sides are slightly caramelized.
Repeat for the other two slices.
Stack them on a plate, top with cream cheese, crushed walnuts, cranberries, and a generous drizzle of honey!

You can use dried ginger powder instead of fresh ginger to store the pumpkin spice in a dry container and use it anytime it add some fall vibes to your coffee, cakes or breakfasts.