Be ready for pumpkin recipes galore with the fall season, the only thing to console my sad spirits about the summer sun quickly fading.
One of the best things about making French toast is that I can use up any bread that is on the verge of getting stale. A huge pet peeve of mine is throwing away food because I can’t eat it fast enough, which happens more often than not as a college student unfortunately. I can use up the rest of the loaf and just freeze whatever I don’t eat for another day. It’s also incredibly easy. Just mix up the egg-milk mixture as you normally would and then add a little bit of canned pumpkin and a couple spices like nutmeg and allspice.