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.