Autumn Noms - Breakfast Time!

Call me a basic white girl, but fall is my favorite season. Not because of the PSLs, flannels, football game tailgates, or haunted houses (mad love to all of those, by the way), but because it is truly a wonderful time for FOOD! With summer officially behind us, the pumpkin takes reign.

Now I know what you’re thinking. “UGH. PUMPKINS.” Hey, I get it. Pumpkin is in everything from cream cheese smear to waffle mix nowadays. You can hardly walk around the Orange Circle without seeing an orange circle in every window (haha, get it?). But this isn’t your typical pumpkin pie recipe or pumpkin seed roasting tutorial. This week, I’m going to teach you how to make…



My dad taught me how to make French toast this past summer and I have not been able to stop (just ask my roommates). Stumbling upon this recipe, I knew I had to share it on HC Chapman. This is perfect for a simple, yet decadent breakfast, and a fantastic fall treat. Let’s get started!

First, you’ll need to gather the supplies. Ingredients can all be purchased at your local Ralph’s or Trader Joe’s. This recipe makes 9 slices, so be sure to share ;)

¾ cup milk

½ cup pumpkin puree

4 whole eggs

2 tablespoons brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ tablespoon ground nutmeg

¼ teaspoon ground ginger

non-stick skillet

butter for greasing the skillet


mixing bowl

9 slices Texas toast (or other white/wheat bread for my health-conscious Nommers!)

Step One

In your mixing bowl, whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg, and ginger to make your custard.

Step Two

Put skillet on low to medium heat and grease it with a few slices of butter.

Step Three

One slice at a time, dip the bread into the custard until it is completely absorbed. Be very careful as to not let the mixture over-saturate and break the bread. Allow the slice a few seconds to “drip dry” before putting it on the skillet.

Step Four

Place your slices on the skillet. Flip them over and over until both sides are a warm, golden brown.


Step Five

Throw them on a plate and serve them up! Add whipped cream, maple syrup, and powered sugar, if you please. 

Foodie Fun Fact: It’s a bird! It’s a plane! Nope, it’s actually a berry! Pumpkins belong to the family Cucurbitaceae – among the likes of cucumbers, melons, squash, and gourds!

Have an amazing week, Nommers. Happy eating!

Xo, C