Pumpkin French Toast

pumpkin french toast

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
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