I had some canned pumpkin leftover from another recipe so I decided to use it to make french toast. I’ve been making my own bread lately, and my homemade whole wheat was a perfect vehicle for the warm pumpkin and autumnal spices. I wish I had a photo but we ate it too quickly!
Pumpkin French Toast
8-10 slices of homemade wheat bread
3 eggs
1/3-1/2 c. canned pumpkin (I use this brand.)
a splash of milk (I use coconut milk.)
1 tsp. cinnamon (My favorite is Simply Organic; I buy it in bulk!)
1/4 tsp. of nutmeg, allspice, or cardamom
BEAT together the eggs, pumpkin, milk, and spices
DUNK each slice of bread into the mixture, making sure to saturate each side.
COOK the bread on a skillet over medium-high heat until browned on each side.
SERVE topped with maple syrup, walnuts, fresh peaches, applesauce, or a combination! Enjoy!
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Have you posted your recipe for whole wheat bread? I’d love to try it! Oh, and the pumpkin french toast sounds amazing. 🙂
The recipe I’ve been using is linked in the recipe above 🙂