Thursday, October 17, 2013

Pumpkin French Toast

School is out for fall break, so I kept Cody home from his day program. I figured he and I could chill...and by chill I mean attempt to sleep in, watch the Price Is Right and eat macaroni and cheese for lunch. 

I'm not much of a morning person, so I don't know which was more of a surprise, asking Cody if he'd like me to make Pumpkin French Toast for breakfast or his enthusiastic reply, "Yes!"

Weeks ago, I pinned this recipe from Erin Chase at $5 Dinners and got inspired. I did not follow her recipe, but I never would have put pumpkin in my french toast batter if I hadn't seen her blog, so here's a shout out to Erin.

Pumpkin French Toast

3 eggs, beaten
milk, scant
cinnamon, to taste (I probably used a tablespoon because I really love cinnamon!)
1 HEAPING tablespoon canned pumpkin (not pumpkin pie filling)
6 pieces of bread
syrup
powdered sugar

Using a whisk or fork, beat the first four ingredients in a shallow dish. (I like using a pie plate.)


Yes, that's a pizza cutter on the far left. It is my favorite kitchen tool (see this post).

Coat both sides of bread and place on a 350 degree griddle. Cook both sides until done. 



Cut into perfectly square bites using a pizza cutter. Serve with warm syrup and powdered sugar.




Serves 2-3 persons


I really couldn't taste the pumpkin's flavor, to be honest, due to all the cinnamon (yum). However, I really like the idea of the pumpkin's added nutritional value and will definitely be making this again. 

If you are worried about opening a can of pumpkin and only using a little bit for French Toast, click here . It will link you to a scrumptious Pumpkin Bread recipe, a great way to use up your remaining pumpkin.

2 comments:

Ila Adkins said...

Aww Cody is so lucky :) I like pumpkin flavored anything! LOL one question: what is scant milk?

DeeAnn Lancaster said...

Ila- Scant is a term for a small amount of something. In this case...milk. :)

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