The kick-off to a perfect weekend..
Pumpkin French Toast
1 tablespoon butter (for the griddle)
¾ cup whole milk
¾ cup canned pumpkin puree
4 eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
8-10 slices of bread – preferably challah, or raisin
Unsalted butter and pure maple syrup for serving
- Combine the whole milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger in a large shallow bowl and whisk until smooth.
- Heat a large sauté pan or griddle to medium heat and add 1 tablespoon of butter
- Dip the bread into the pumpkin mixture and coat both sides
- Brown both sides to a light golden brown
- Serve with unsalted butter and maple syrup
