Pumpkin French Toast

I was feeling festive last weekend before heading to the Common Ground Fair and decided to whip up a new (to me) recipe for my roommate and me.  If you haven’t already OD’d on pumpkin spice everything, I highly recommend this recipe.  The pumpkin flavor is subtle but gives this breakfast classic a seasonal twist.  I served mine with an egg while Kelly (and the puppies) had a side of bacon for some extra protein. 

I typically keep my loaf of bread in the freezer (simply because I can never finish it before it goes bad) which I find especially helpful when making French toast.  The frozen slices give you a few extra seconds to saturate them with the batter, remove excess and transfer to the pan.  I just love the pretty color and the smell was even better than any pumpkin candle.  I definitely got the stamp of approval from Kelly but I can’t say the same for the puppies.  She is now their favorite bacon provider.

Pumpkin French Toast
Serves 4

8 slices of whole wheat bread (frozen works best)
2 eggs
¼ cup almond milk (or other milk)
¼ cup pumpkin puree
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon sugar

Heat pan over medium heat and spread a small amount of butter or non-stick spray over the surface.  Combine eggs, milk, pumpkin and spices in a small bowl with a somewhat flat bottom.  Dip each piece of bread in the batter, being sure both sides are covered with a thin layer.  Cook on each side for about 3-5 minutes or until golden brown.  Top with cinnamon sugar, maple syrup or enjoy plain.

Nutrition Facts: 212 Calories, 8g Fat, 26g Carbohydrates, 11g Protein, 5g Fiber, 298mg Sodium, 241mg Potassium

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