The Nadel family- Enjoy reading our everyday adventures!

Friday, November 25, 2011

Pumpkin French Toast

This is a recipe that I found on a blog last week called “With Style and Grace”. We tweaked it to our liking (her recipe had gluten-free bread & almond milk) and tried it. It was two thumbs up at our breakfast table!

Pumpkin French Toast
6 eggs
1/2 cup pumpkin puree
2 Tbsp soy milk (or 2 %)
2 tsp ground cinnamon
pinch of nutmeg (or two)
2 tsp vanilla extract
8 slices of artisan (crusty, dense) bread
optional- add1-2 tbsp of brown sugar
Chopped pecans, maple syrup, powdered sugar and of course, butter
In a large shallow bowl (we use a pie plate), whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla.
Place the slices of bread into the egg mixture and let soak while the pan heats up (3-5 minutes). *We did not do this, because we had more bread than the original recipe, so we added more milk and soaked them for a shorter time.*
Spray griddle with non-stick cooking spray, that is heated over medium high heat. Place slices on the griddle and cook until golden brown, about 2-3 minutes. Turn the slices over and cook another 2-3 minutes. Remove slices to plates, and serve with toppings. 
Serves 4-6 people.
Hope your family likes it too!
Let me know your review! If you're interested in more things pumpkin, I have a recipe for pumpkin pancakes here.

1 comment:

  1. I love pumpkin. We have a good pumpkin ice cream and a good pumpkin cheese cake recipes that we use.


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