Pumpkin French Toast – you know that you are just drooling at the very name of it! The other day, I realized that I had yet to share a new pumpkin recipe so far this autumn. I determined that I needed to change that, real quick and in a hurry!
This recipe starts off with the usual cast members – bread, eggs, milk. But you will notice some guest stars that make this extra special! Cinnamon, nutmeg, cloves, vanilla…and pumpkin!
After you whisk together the ingredients for the “dip,” you’ll cook the French toast on a buttered griddle or frying pan as usual.
Topped with some butter and real maple syrup, this breakfast….brunch…”breakfast for dinner” … is to die for!
- 2 eggs
- ¼ c milk
- ⅓ c pumpkin puree
- ½ tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- 5-6 slices bread
- butter & syrup
- To begin, beat together the eggs and milk in a shallow dish. When they are smooth, add in the pumpkin, vanilla, cinnamon, nutmeg and cloves. Whisk until fully combined.
- Heat your griddle or skillet over medium heat and melt a little butter onto the surface. (You can also use non-stick cooking spray if you prefer - but butter is my choice.)
- Dip a slice of bread into the mixture, turning to cover both sides. Place it on the griddle and cook for 2-3 minutes on each side until golden and cooked through. Repeat this process with all of the bread slices.
- Top with butter and real maple syrup.
It is also a great recipe to make when you have a partial can of pumpkin left over from your holiday baking! Don't let that precious pumpkin go to waste.