Pumpkin French Toast
The recipe Pumpkin French Toast is ready in about 45 minutes and is definitely a spectacular lacto ovo vegetarian option for lovers of American food. This recipe serves 9 and costs 62 cents per serving. This side dish has 234 calories, 6g of protein, and 14g of fat per serving. 5256 people have tried and liked this recipe. It is brought to you by Cooking Classy. If you have light-brown sugar, pumpkin puree, vanillan extract, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so great spoonacular score of 35%. Similar recipes include VIDEO: Breakfast in Bed Pumpkin French Toast with Pumpkin Coconut Whip, Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce #SundaySupper, and Pumpkin French Toast with Whipped Pumpkin Butter.
Servings: 9
Ingredients:
Butter, for griddle
4 eggs
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 Tbsp packed light-brown sugar
3/4 cup milk
1/2 cup pumpkin puree
9 slices Texas toast (or other white bread such as Challah or French bread)
1 tsp vanilla extract
Equipment:
mixing bowl
griddle
frying pan
whisk
Cooking instruction summary:
Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish. Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.Recipe Source: Cooking Classy
Step by step:
1. Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined.
2. Pour into a shallow dish. Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side.
3. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown.
4. Serve warm with butter and maple syrup.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
