Pumpkin! Breakfast! Breakfast for dinner! This is a popular weekend breakfast/dinner in my house during Fall. You see, I have a slight obsession...ok, who are we kidding, a crazy huge obsession...with anything and everything containing pumpkin. French toast is no exception.
14 slices whole wheat bread
3 eggs
1/2 cup milk
3/4 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp. pumpkin pie spice
butter and syrup for serving
In a medium mixing bowl whisk together eggs, milk, pumpkin, and pumpkin pie spice until smooth.
Dip each side of bread in egg mixture and add to preheated, greased griddle or non-stick skillet. Flip after 1-2 minutes. Serve with butter and warm maple syrup.
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