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December 2005 Issue
Pumpkin-Spice French Toast
by Ronda L. Halpin
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When the holidays roll around, it's not unusual for homes to be filled with guests. When morning comes, make breakfast extra special by including some very fun, simple French toast on the menu. It's a basic French toast recipe that swaps out the traditional cinnamon with pumpkin pie spice and includes some pureed pumpkin. Make your life easier and use the stuff out of the can ... it's easier and you are bound to get more consistent, perfect results.

I like to serve this French toast with warm maple syrup, extra butter and toasted pecans. Imagine that with a cup of fresh coffee and most guests will find it hard to leave! Of course, you don't have to save this recipe for guests only ... it's easy enough to be a regular treat that will have you lounging around! Enjoy.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Pumpkin-Spice French Toast

  • 2 eggs
  • 1/3 c. milk
  • 1/3 c. pureed pumpkin
  • 1/2 tsp. vanilla
  • 1/8 tsp. pumpkin pie spice
  • 6 slices bread
  • 1 tbsp. (or more, as needed) butter
Beat the eggs, milk, pureed pumpkin, vanilla and pumpkin pie spice in a shallow bowl or small baking pan.

Dip bread into the egg mixture and coat both sides.

Melt the butter in a skillet over medium heat. Add the bread in batches and cook 2 to 3 minutes on each side, or until golden brown. Add more butter as needed.

Serve the toast warm with syrup.

  • Yields: 2-3 servings
  • Preparation Time: 15 minutes
 



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