Ok, we need another heart to heart. I Janelle, do not like Pumpkin. As in ANYTHING pumpkin. However, my family does.
And because I love my family (and my readers) I will sacrifice my tastes!
Stay tuned because I have been on a HUGE pumpkin kick. My family may just be pumpkin-ed out because I’ve been doing so many pumpkin recipes lately!
So this tasty breakfast item is easy to make and I’m told, gives a mild pumpkin flavor. As in, you know there is pumpkin but the flavor is not overwhelming.
For those of you who like a more powerful flavor up your pumpkin and spices. My family though liked the more mild flavor. You could tell it was there but not like you were eating a pie.
This recipe is easy, quick and just the perfect weekend breakfast to welcome Fall and all of it’s beautiful colors and chilly days.
- 9 slices of thick cut bread. We love thick sliced Texas toast style bread
- 3 eggs
- 1/2 cup milk
- 3/4 cup canned pumpkin
- 1 tsp pumpkin pie spice
- Butter, syrup, powdered sugar and pecans for serving
- In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
- Spray griddle or frying pan with cooking spray or grease up with a little butter.
- Preheat griddle or frying pan to medium heat.
- Dip each side of the bread into pumpkin mixture.
- Lay each slice down onto the hot griddle or pan.
- Once cooked, flip bread over and cook on other side. This should take 1 - 2 minutes per side.
- Once all are cooked, serve with butter, maple syrup, powdered sugar and pecans if desired.
This recipe can be frozen. Once cooked, allow french toast to cool completely. Place in a freezer bag and freeze for up to 3 months. When ready to eat, remove from bag and heat in toaster or toaster oven to crisp up.
Recipe From: $5 Dinners