Pumpkin French Toast
Sep 10, 2012 05:37PM
● By Cate Reynolds
- 6 slices slightly stale white or egg bread, about 1 inch thick
- 3 larges eggs
- ¼ cup milk (whole or 2 percent)
- ¼ cup pumpkin puree
- ¼ teaspoon vanilla extract
- 2 tablespoons sugar
- Pinch of salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons butter
Crack the eggs into a large bowl. Add the milk, pumpkin, vanilla, sugar, salt, and spices, and whisk until the mixture is frothy and smooth.
Add one or two slices of bread at a time to the egg mixture, letting each slice sit for a minute before turning it over to soak the other side. Place the bread on a large plate, and repeat for each slice of bread.
Melt butter in a large skillet over medium high heat. Add the bread to the pan, being sure not to crowd them (you might have to work in batches). Cook for approximately three to four minutes, or until it's golden-brown. Flip and cook the other side.
Serve with real maple syrup or a touch of whipped cream.
Tip: Use bread that is two or three days old, as it will absorb more of the egg mixture than fresh bread. Avoid using pre-sliced bread loafs, as it is too thin for good French toast.