Pumpkin French Toast
French toast is one of our favorite ways to use up past its prime sourdough bread. We almost always have milk and eggs on hand which makes it a breeze to bring together on a lazy Sunday morning. With the addition of that leftover bit of pumpkin puree in the back of the fridge, a bit of vanilla, and a smidge of pumpkin spice you’ve entered ultimate cozy breakfast territory. Don’t forget the butter and maple syrup.
Ingredients:
6-8 thick slices of sourdough bread
2 tablespoons pumpkin puree
¾ cup cream or whole milk
2 eggs
1 teaspoon vanilla extract
½ teaspoon pumpkin spice
(or just a mix of cinnamon, nutmeg, clove, and ginger!)
a bit of butter or coconut oil for cooking
Directions:
About 20 minutes before cooking, take a shallow dish and whisk the eggs with the cream, vanilla, pumpkin puree, and pumpkin spice. Lay the bread slices in an even layer (you may need to do this twice if your dish is too small) in the custard mixture. Let the break soak up the custard mixture and flip after 10 minutes. After another 10 minutes, heat up a wide skillet over medium low heat. Add a knob of butter or coconut oil and let it melt. Lay the soaked slices of bread to the pan and let them brown on one side fully before flipping over to brown on the other side. Repeat until all pieces are cooked. You can place the finished french toast in a warm oven to keep toasty until they are all done.
Serve with a pat of butter and some warm maple sryup over top. Enjoy!
