Today’s post is sponsored by Nespresso! We are superfans of their coffee, especially with Pumpkin Bread French Toast. 🙌
And then I made pumpkin bread French toast and ate it with a creamy cup of Nespresso coffee. And by a creamy cup, I mean three creamy cups.
I mean, what else? It’s all just too easy and too wonderful.
This pumpkin bread French toast is the answer to your question: what does a person do with two full loaves of the most delicious pumpkin bread, especially when you only have two people living in your house?
Part one of the answer for us was a delivery of pumpkin bread to our neighbors ♡ because our neighbors are the best people ever, and because sharing is caring, and because sharing is portion control.
And part two of the answer was taking the remaining half loaf in the fridge and making it into something that screamed brunch! cozy! fall! happy early holidays! on an overcast, chilly Saturday morning – the kind of Saturday where you might just opt for pajamas until noon and then feel a teensy bit embarrassed when the UPS truck shows up and you actually have to answer the door and face the world, but not so embarrassed that it’s going to compel you to actually get dressed or stop you from wearing pajamas till noon in the future. So essentially, like, every Saturday. Or every day.
This is how we do, yknow?
I didn’t mean to be this meta, but things are about to come full circle: I actually am drinking a Nespresso (sip) this morning (sip) as I write this post (sip). Winning?
Bjork and I have used and loved the Nespresso VertuoLine machine for the last two years. You can see my first post about it —> right here – now I have the VertuoLine Evoluo which is the latest version in the collection. I first fell in love with the VertuoLine based solely on the fact that it enabled me to feed my addiction of both strong coffee and excellent espresso drinks without needing to drive to a coffee shop – PLUS I could control the type and amount of sugar and the quality of milk or cream and other important prissy-type things like that that are important to me.
Nespresso does coffee really, really well 👉 they not only produce the highest quality coffee sourced from the top 1-2% of coffee beans IN THE WORLD 😳, but also, as a company, they are huge advocates for sustainability and recyclability. Yes, kids: I said recyclability. Their capsules are recyclable (!!) which is a big-time win in our book. This is something that has, in the past, kept us from embracing single serve coffee makers, but now we just keep a big bag of the used capsules in our garage and then periodically bring it to our local collection point. And we drink a strong, rich, delicious coffee while doing it.
Also: the crema on top. Do I even need to talk about it? Oh, the magic. There is no substitute.
In my food-life-meets-real-life, there are only three kitchen appliances that I love enough to haul up to the cabin with me every summer: my food processor, my blender, and my Nespresso. On the best cabin afternoons, we sit around on lounge chairs and read books in the sun and I pass out sweet milky iced coffee and espresso drinks for everyone with cutesy polka dotted paper straws. Every year when I walk in hauling (read: struggling to haul) my box of kitchen machines, there are a few eye rolls and ha-ha-look-at-the-food-blogger laughs, but when those milky iced coffees start getting passed around, the haters come around and suddenly, yes, they would love to try an iced coffee, thank you very much.
The definition of woodsy cabin life should always include espresso drinks. 💁☕
Onwards into the fall vibes now! Today I’m showing off what I did with yesterday’s pumpkin bread, which was to slice it up, soak it in eggs and cream and vanilla, and fry it up nice and golden brown so I could drizzle some syrup over the top and call it fall Saturday brunch.
Friends. The texture here is just… I mean… just look at this.
Soft and dense on the inside, golden brown and crispy on the outside, and so perfect with a rich Nespresso coffee topped with crema. 👌
ITSDA WEEKEND! Mwah.
Pumpkin Bread French Toast – easy recipe with eggs, milk, vanilla, and a few pieces of pumpkin bread. Golden brown, sticky sweet brunch perfection.
- half a loaf of pumpkin bread, sliced thickly (about 6 pieces)
- 3 eggs
- 1/2 cup whole milk
- a splash of vanilla
- Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.
- Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
- Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.
Nutrition facts not included because this is a happy Saturday splurge. Enjoy!
One last note: Nespresso just kicked off their Experience a cup above campaign where you can see the friendly face of George Clooney in coffee-loving action, so yes, you might need to watch that right now. YOU’RE SO WELCOME.
Today’s post was sponsored by Nespresso.