Fan of pumpkin spice? For many of us, the season isn’t complete without a dusting — or more — of the spice blend. (In fact, I have a friend who argues that Fall doesn’t officially start until Starbucks rolls out its signature pumpkin spice latte.

It doesn’t matter that “pumpkin spice” doesn’t actually contain any actual pumpkin. It’s all about the flavoring, and scent, of a blend consisting of cinnamon, nutmeg, ginger, allspice and perhaps a touch of clove — the same flavorings you’d find in a classic pumpkin pie. And while it seems that the blend appears in everything from candles to cookies, to gum and even vodka, some pairings are more natural than others.

Take this recipe for pumpkin-spiced French toast. I originally wrote the recipe to compliment a Los Angeles Times story I did on the infamous spice blend —but looking for pairings that actually sounded delicious — and the reader response was incredible. I still get the occasional email or message from readers who love the dish, and I must admit it’s a favorite at my house, particularly at this time of the year.

The recipe is simple, combining the classic French toast method with a pumpkin spice-flavored twist. Only, instead of simply adding the requisite spices, I also include real pumpkin purée. And that addition is key. Where pumpkin spiced-products only hint at that pie flavoring, this dish delivers, with each rich, fluffy bite tasting like the perfect marriage of French toast and pumpkin pie. Yes, sometimes you can eat dessert for breakfast.

Enjoy.

PUMPKIN-SPICED FRENCH TOAST

30 minutes. Serves 4

3 eggs

3/4 cup heavy cream

1/2 cup pumpkin purée

1/2 teaspoon vanilla extract

3 tablespoons granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

8 (1-inch thick) slices bread, preferably challah or brioche, somewhat stale

Butter or bacon fat, for greasing the pan

Powdered sugar, for garnish

Maple syrup, for serving

1. In a medium bowl, beat the eggs. Whisk in the cream and pumpkin purée, then the vanilla, sugar, cinnamon, nutmeg, ginger and allspice. Pour the batter into a wide, shallow baking dish.

2. Soak the bread slices in the egg mixture, 1 to 2 minutes on each side.

3. Heat a large, heavy-bottomed skillet over medium heat until hot. Melt butter or bacon fat to grease the bottom of the pan, then add the soaked bread, 1 to 2 slices at a time (be careful not to crowd). Reduce the heat and toast the slices gently on each side until the bread is crisp and golden brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread cooks evenly and thoroughly.

4. Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted.

5. Slice the toast if desired, and divide it among 4 plates. Garnish each serving with a dusting of powdered sugar, if desired, and serve with warm maple syrup.

Note: From Noelle Carter. This recipe is adapted from one I originally developed while at the Los Angeles Times.