Monday, November 14, 2011

Pumpkin French Toast

We just made this french toast for breakfast.  It is scrumptious!  It has a perfect balance of flavors with the pumpkin and cinnamon while still tasting like french toast.  I ate it with the pecans; the rest of the family ate it without.  Each way it is delicious!  The cinnamon syrup is so great.  You have to try it!

Pumpkin French Toast

3 eggs
1/4 cup pumpkin puree
3 tablespoons milk
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 - 6 slices bread
Pecans, chopped

In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5 minutes].

Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and this delicious cinnamon syrup. Enjoy!

Recipe Source:  Krista's Culinary Creations


carolinaheartstrings said...

That looks fantastic. My mouth is watering just looking at the picture.

Les rêves d'une boulangère (Brittany) said...

Oh this looks really unique! I love the pecans on top! What a wonderful breakfast you would have had.

carolinaheartstrings said...

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