Pumpkin French Toast

DSC05240In the weeks leading up to Thanksgiving, my cravings for all things pumpkin intensified. One day I imagined eating pumpkin French toast. I had a feeling I wasn’t the first person who had dreamed up the combination. I found a recipe online and made it for Sunday brunch the week before Thanksgiving. I used thick slices of Texas toast bread that were ideal for soaking up the pumpkin and spice spiked egg mixture. I’ve found that for most recipes, including this one, canned pumpkin puree does the trick. The one exception I’ve run into so far is for pumpkin smoothies, or really anything you’re eating raw, in which case homemade pumpkin puree offers far better flavor. But back to the pumpkin french toast. It was incredibly tasty served with butter and maple syrup. And a side of bacon, of course.

Pumpkin French Toast (from Averie Cooks; makes 8 thick slices)

3 large eggs
3/4 cup unsweetened almond milk
1/2 cup pumpkin puree
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
butter, for griddle or pan and for serving
8 slices Texas toast bread
butter and maple syrup for serving

In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.

Heat a skillet over medium heat and add butter.

Dip each slice of bread into the liquid mixture for five seconds, and then turn onto the other side for an additional five seconds.  Make sure the bread is well-covered before placing it in the skillet.

Cook each slice of bread for about 3 to 4 minutes per side. Add more butter to the skillet as needed. Serve immediately with butter and maple syrup.

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