Meet the Sullivans: Pumpkin French Toast

November 14, 2012

Pumpkin French Toast

It was so easy to throw this Pumpkin French Toast together last Sunday morning for breakfast. You can really use any kind of thick bread, but the pumpkin flavor in the pumpkin toasting bread (from Safeway) really amped up the flavor I was looking for. Even Owen enjoyed these!

Adapted from Emily Bites

2 large eggs
½ cup skim milk
¾ cup canned pumpkin
1 tablespoon pumpkin pie spice
10 slices pumpkin toasting bread

1. In a large shallow bowl (I used a small-ish rectangular baking dish), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.

2. Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!

Optional Serving Ideas: I did not include any toppings in the recipe (or the nutrition info) because I know everyone likes their French toast different. Whether you want to top these with maple syrup, butter, whipped cream, powdered sugar, pumpkin pie spice, fruit, light syrup, or chocolate chips, the choice is yours!

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