PUMPKIN FRENCH TOAST

 

Ingredients:

• ½ cup (120g) pumpkin puree (aka canned pure pumpkin)
• 4 large eggs, whisked
• ⅔ cup (160ml) milk
• 1 teaspoon vanilla extract
• 2 tablespoons (25g) sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 12 slices thick-cut white bread (such as challah or brioche)
• Oil or cooking spray for greasing the pan

Instructions:

1. In a medium bowl or shallow dish, whisk together the pumpkin puree, eggs, milk, vanilla extract, sugar, cinnamon, and nutmeg until smooth.
2. Heat a frying pan or griddle over low-medium heat (or to 350°F/175°C on a griddle). Grease the pan with oil or cooking spray.
3. Dip each slice of bread in the pumpkin French toast mixture, turning to coat both sides. Gently shake off any excess batter.
4. Cook the bread for 2-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread.
5. Serve immediately with syrup and whipped cream, if desired.

Notes:

• For a richer flavor, use whole milk instead of skimmed milk.
• If you don't have pumpkin puree, you can use mashed sweet potato instead.
• To make sure the French toast is cooked through, insert a toothpick into the center of a slice. If the toothpick comes out clean, the French toast is done.
• Enjoy!

Additional notes:

• Nutrition information is per slice, using brioche bread.
• This recipe can be easily doubled or tripled to feed a larger crowd.
• Leftover French toast can be stored in the refrigerator for up to 2 days. To reheat, simply microwave or toast until heated through.
• Get creative with your toppings! Try serving your pumpkin French toast with maple syrup, honey, brown sugar, cinnamon sugar, whipped cream, fresh fruit, or nuts.