Pumpkin Oatmeal Hepatic French Toast

The Pumpkin Oatmeal Wheat bread I made on Friday is bomb biggity as French Toast.

Pumpkin Oatmeal French Toast

Whisk together 2 eggs, 2/3 cup milk, and 1 ½ tsp vanilla in a shallow bowl. Sprinkle a little bit of pumpkin spice on the top of the egg mixture.

Dip a slice of your Pumpkin Spice Wheat Bread into the goodness and let it soak about ½ cm into the bread (especially if you use thick slices like me). 

Have a hot greased griddle on the heat next to you, and then when it’s good and hot, throw that puppy on the griddle. Flip over when it’s cooked. Top with your maple syrup and enjoy! 

I make my own syrup—like this:

Bring 1 ¼ cups water with 1 cup white sugar and ¼ cup brown sugar to a boil and keep it boiling until it is showing signs of syrupiness (can take 10-15 minutes). Then, remove from the heat, and as its cooling, add about a tsp of Mapleine or some other maple flavoring (although mapleine is the best). Store in a syrup pouring container in the fridge.

Before eating the French Toast for my leisurely Saturday morning breakfast, I arranged pieces into the right and left lobes of the liver and drew out the biliary tree and thought long and hard about cholecystitis, and choledocholithiasis and cholangitis while listening to Nat King Cole. (Yes, Celestial Seasonings is my gallbladder).

Then I hit the beach. My classmate Carson caught a crazy small crab, and we went out to seafood.  

We sat on our towels facing the ocean and turned shells over in our palms, got sand into the bindings of our books, and beheld osprey diving into the sea for fish dinner. Of course, I have been soaking up as many rays as possible while trying to learn ALL of surgery. The bliss of a weekend off cannot be overstated.