Prep Time: 5 mins | Cook Time: 6 mins | Total Time: 11 mins | Yield: 12 Servings
This recipe is super awesome! Breakfast or snack will surely be great again with this Pumpkin French Toast. Try it now and enjoy!
2/3 c milk – (whole, low-fat or skim)
1/2 c pumpkin puree
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
12 slices Texas toast – OR French bread, OR challah, OR croissant halves
WHIPPED PUMPKIN BUTTER
1/2 c salted or unsalted butter – (1 stick), room temperature
1/3 c pumpkin puree
3 tablespoons maple syrup – or honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Step 1: Place a large non-stick skillet on the stove and turn the heat to medium.
Step 2: Add a little bit of butter and allow it to melt.
Step 3: Add the milk, eggs, cinnamon, pumpkin pie spice, pumpkin puree, and vanilla to a baking dish. Whisk until well combined.
Step 4: Coat the bread with the mixture, then put it into the preheated skillet. Cook each side for 2 minutes or until golden brown. Repeat this process to the rest of the ingredients.
Step 5: Serve and enjoy!
For the pumpkin butter:
Step 1: Add the soft butter into a small mixing bowl. Beat until the texture becomes fluffy.
Step 2: Add the maple syrup, vanilla, pumpkin pie spice, pumpkin puree, and cinnamon. Beat until well mixed.
Step 3: Transfer the mixture into an airtight container, then put it inside the fridge. It can last up to 5 days.
Serving: 12g | Calories: 261kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 239mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 7mg
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