Tuesday, December 21, 2010

Holiday Breakfast: Pumpkin French Toast

I have discovered that I have quite a build-up of breakfast recipes yet to share and decided to group/feature them as holiday breakfast recipes. Many of them would be great for Christmas morning or to make when family is in town. They are special enough for the holidays and easy enough so that you can spend more time with family rather than cooking long laborious meals.

I love breakfast. Especially breakfast in bed. I was wanting something a little different and "fall-y" one morning and decided to take a crack at some pumpkin french toast. It somehow managed to work out and was fantastic. Luckily I only made enough for one serving or I would have eaten way too much of it. If you have any extra pumpkin leftover from Thanksgiving or you are like me and enjoy pumpkin all year round then give this a shot. It's not only delicious but an alternative way to enjoy classic french toast with a new twist.

ps: this recipe serves about 2 people :)

Pumpkin French Toast
Dame Good


1 egg
2 tablespoons canned pumpkin puree
1 tablespoon skim milk
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
4 slices whole wheat bread
1 teaspoon butter (or more if needed)


Beat the eggs, pumpkin puree, cinnamon, pumpkin pie spice, vanilla and milk together in a bowl. Dip the bread slices into the pumpkin mixture and coat on both sides. Do not soak or you will get soggy bread.

Melt some of the butter in a skillet over medium heat. Place bread slices into the skillet and cook until browned on both sides, about 2-5 minutes per side.

Serve with maple syrup.

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