By the time you're reading this, I've been in NY now for four or five days. Before we left, we had a bunch of things in the fridge that needed to be used up, one of which was some pumpkin puree. We also had a large loaf of bread that needed to be eaten so that it didn't turn to a green bag of mold before we'd gotten home. I figured the most logical thing to do at this point in the sacred name of October would be to make pumpkin french toast.
Jay has been so funny about all the pumpkin things coming out of our kitchen the last few weeks. When I made pumpkin bread for the first time, and he carefully watched me put the puree in the batter, he said, "that's gross", and wouldn't touch the bread. A few days later he happily ate and loved it, but it took a while. A week later, I made a pumpkin pie, and he was not touching it for the life of him. During general conference I made this pumpkin french toast casserole, and he ate a few bites, but it wasn't his favorite. Then last Wednesday when I made this pumpkin french toast, he was all about it. He happily made the batter with me, and then when it was time to eat, he was chowing down and exclaiming how delicious it is. Em even happily ate it without throwing a single piece on the floor, which I always consider a gracious parenting win.
Almost exactly five years ago, I made another pumpkin pie french toast recipe over here, but once again, the photography wins by a landslide with this post, so it was an update I was glad to do.
3/4 cup milk
1/2 cup pumpkin puree
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
9 slices of bread
Preheat your pancake griddle to medium high heat, and spray with non-stick cooking spray. In a shallow baking dish, whisk together, milk, pumpkin, eggs, vanilla, cinnamon, ginger, and nutmeg. Then lightly dip each side of bread into the batter, and place on the griddle. Cook on each side for a couple minutes, until cooked all the way through without burning, and serve.