Bonjour and welcome to a French-themed edition of Mis-Adventures. My boyfriend and I are both hard at work with our Rosetta Stone, and by hard at work I mean that some days when we’re not too busy, we work in a lesson. He is better about it than I am, but I also took French in college, so it’s mostly been review for me. The other day, I decided to help him with his studies by creating some flash cards. They included handy sayings such as “I am a vegetarian”,  “I do not eat dairy products”, and most importantly “Where is the House of Chanel?”.  To help get us in the spirit (and also to satisfy my insatiable appetite for pumpkin), we came up with a way to make pumpkin french toast. This is based off a recipe that uses bananas in place of eggs, but we substituted pumpkin for the banana and reintroduced egg replacer powder to bind it all together. Since this was a part of my Mcdougal week, we broiled the french toast instead of frying it up in a pan. It was not only brilliant, but it was also delicious. Pumpkin French Toast

1/4 c. pumpkin puree

3/4 c. soymilk

1 tsp egg replacer powder

1 1/2 tsp cinnamon

1 tsp. vanilla

1/4 tsp. nutmeg

whole wheat bread cut into 1″ thick slices

In a blender, or in a bowl with a whisk, combine all of the ingredients except for the bread.

Dip the bread into the batter mixture and place in a shallow baking pan.

Cover the pan and refridgerate overnight.

The next morning, broil on each side until the toast is golden brown. To prevent sticking, either use a high-quality nonstick cookie sheet, or just use parchment paper.