Pumpkin French Toast
A simple fall twist on a family favorite. Adding pumpkin to your french toast batter turns a standard breakfast into a tasty treat, with very little extra effort. And you'll want to make extra, so you you can warm some up for dessert!
Ingredients
Toast
- 4 Eggs* large
- ¾ cup Coconut Milk or Milk of Choice
- 1 cup Pumpkin Puree
- 1 tsp Vanilla
- 1 tsp Allspice, Cinnamon,
- Loaf of Bread Gluten Free or otherwise
Toppings
- Butter
- Sunbutter, Almond Butter, etc,
- Maple Syrup
- Ice Cream?
Instructions
- Gather your ingredients, any little helpers, and your appetite!
- Combine the first 5 ingredients and mix thoroughly. If it seems too thick, add a bit more milk,
- Preheat your griddle on medium-high heat, spray with coconut oil or butter if desired.
- Dip your bread in the batter, (good point to verify if it's too thick to coat the bread well)
- Place on the Griddle. Cook a couple of minutes, then carefully flip with a spatula.
- When both sides are golden-brown, you're good to go.
- I tend to do a whole loaf, because it freezes well, just pop it in the toaster!
- Top with Sunbutter (or Nutbutter of choice) and Maple Syrup
- Or Goat Cheese
- Or Ice Cream for Dessert 🙂
Notes
*If you have to go egg free, I've heard good things about tapioca starch whisked in with the milk. I haven't had to do this personally, though I do use tapioca starch frequently.