Side Pannel
Pumpkin Puree French Toast
- Prep Time: 5 minutes
- Cooking Time: 15 minutes
- Serves: 8 thick slices
Pumpkin Puree French Toast
- Recipe Submitted by Marsala on 11/08/2014
Category: Holiday, Desserts
Ingredients List
- 3 large eggs
- 3/4 cup Silk Unsweetened Vanilla 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 or thick-sliced French toast bread (I used this French toast bread found at my regular grocery store; or use thick-sliced white bread or challah, day-old preferred; don't use thin, flimsy bread because it'll fall apart)
- maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)
Directions
1. Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you'll need it; set aside.
2. In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
Butter the griddle or skillet.
3. Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it's well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
Cook for about 3 to 4 minutes per side, or until as done and browned as desired. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with butter and maple syrup or your favorite topping. 4.French toast is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
2. In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
Butter the griddle or skillet.
3. Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it's well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
Cook for about 3 to 4 minutes per side, or until as done and browned as desired. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with butter and maple syrup or your favorite topping. 4.French toast is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
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