All October I’ve been trying to add pumpkin and pumpkin spice into our meals. I like those sorts of festive things. The other morning I made pumpkin French toast. Mmmmm.
Pumpkin French toast
3/4 can pumpkin purée or 3/4 cup fresh purée
1 teaspoon pumpkin pie spice
1/2 a cup milk (we used almond milk)
This made 8 very coated slices
In a shallow dish (I used a casserole dish) combine all ingredients and wisk until not lumpy
Heat skillet on medium- high heat. Dip bread in mixture and shake off any excess. Place the coated bread in the pan and cook for about 2 minutes on one side and two minutes on the other.
Serve with your favourite topping. We chose maple syrup for breakfast. Then I made an apple butter sandwich for Suns lunch with the two extra pieces we had.