When I went to the dentist a couple of weeks ago for my six-month cleaning/check-up, I took them a small loaf of the Delicious Pumpkin Bread. (This is the lightest, moistest pumpkin bread I have ever made.) Dr. G. was talking about how everything is going "pumpkin" right now. It's true. I don't drink coffee and so don't crave the pumpkin flavored lattes that are so popular right now, but I know lots of people do.
Well, when I saw this recipe for Pumpkin Spice French Toast on Facebook from PBS Parents, I had to copy it down to try. It looked easy enough and with just a hint of pumpkin. Since we often eat "breakfast" for "dinner/supper", it was just perfect the other night.
PUMPKIN SPICE FRENCH TOAST
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 tablespoons sugar (I used stevia)
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
6-8 slices of bread (I used whole wheat)
Beat eggs with a whisk in a bowl.
Add the rest of the ingredients and whisk til smooth.
Pour mixture into a shallow dish/pie plate.
Heat skillet over medium heat.
Soak bread slices a couple of seconds on each side.
Fry slices long enough for each side to become dry and speckled brown.
Dust with powdered sugar and a dab of butter.
Serve with warm maple syrup. (I used sugar-free syrup.)
Well, when I saw this recipe for Pumpkin Spice French Toast on Facebook from PBS Parents, I had to copy it down to try. It looked easy enough and with just a hint of pumpkin. Since we often eat "breakfast" for "dinner/supper", it was just perfect the other night.
PUMPKIN SPICE FRENCH TOAST
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 tablespoons sugar (I used stevia)
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
6-8 slices of bread (I used whole wheat)
Heat skillet over medium heat.
Serve with warm maple syrup. (I used sugar-free syrup.)
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