Pumpkin Pie French Toast

16

04.11.12

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It’s November!! I went to Target and was so excited when I saw that they already had three rows of Christmas items out. Is it too early for Christmas? Never.

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But since I can’t do Christmas recipes year round (I’d look like a lunatic!), I’ve decided to celebrate each holiday while we’re in it. What do I think of when I think of November? Pumpkin. Lots and lots of pumpkin. Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin bundt cake…

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For this month, I’ll be doing a week’s worth of pumpkin recipes. That’s right… seven whole pumpkin recipes coming at ya. Here’s number one!

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I decided to use a french sliced bread for this recipe, but you can use what you have on hand. The thicker the bread, the better. I also like using french bread because I can make more manageable portions of food to eat. I’m not forced to eat huge brioche slices of bread– Two pieces and I’m comfortable, not stuffed.

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You can have pumpkin for every meal if you wanted to. I would if my DB didn’t hate it so much.

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I don’t understand how anyone can hate pumpkin. Just look at it! It warms my belly just thinking of it.

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Add a generous dollop of whipped cream, some syrup, and a sprinkle of cinnamon.

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Now you can call it breakfast.

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Recipe adapted from Closet Cooking

Pumpkin Pie French Toast

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 8 slices of bread
  • 2 tablespoons butter

Directions

  1. Mix all the ingredients together except for the bread and butter in a low flat bowl for easy dipping.
  2. Melt a little bit of the butter in a pan over medium heat.
  3. Evenly soak the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side. Add more butter as needed before grilling your next piece.
http://lovintheoven.com/2012/11/pumpkin-pie-french-toast.html

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