Hey guys! We have the incredible Megan here with us today from Kitschy Suburbia to share with us how to make pumpkin pie french toast. I absolutely love Megan's blog, you HAVE to check out her incredible manicures. They are completely amazing. Her manicures coupled with the fact that she participates in roller derby makes her blog one of my favorite reads, so go check it out!
Happy Fall, everyone! This is Megan from Kitschy Suburbia. I was asked by Debra to share a favorite pumpkin recipe with you. Housewife Eclectic has been one of my favorite blogs since I started blogging in 2010 and I am honored she asked me to join in. Fall is my favorite time of year and I can never wait until I see the first can of pumpkin puree pop up at the stores. In fact, as soon as I found a recipe to share, I went to the store and wasn't able to find *any* pumpkin. Sooooo bummed! I was talking to my mom while I was home visiting a few weeks ago and she went to her cupboard and gave me a can she'd picked up just before I got there. So, this recipe is a cooperative effort - a can of pumpkin all the way from California with final execution in New Mexico. And, I must add that this recipe is a few weeks in the making. I was meant to share this with you a little earlier but I magically exploded my home computer and wasn't able to access any of my pictures. This had truly been a labor of love. LOL
Anyway...sit back, relax and be prepared to add this recipe to your "must try" file because it's a good one!
Pumpkin Pie French Toast
Adapted from a recipe found in New Mexico Magazine, October 2011
¼ cup milk
¼ cup pumpkin purée
½ teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon ginger
1 /8 teaspoon cloves
1 /8 teaspoon nutmeg
2 tablespoons brown sugar
8 thick slices of bread, such as challah
maple syrup or agave nectar
Mix the eggs, milk, pumpkin purée, vanilla, spices and brown sugar in shallow bowl. Immerse the bread slices into the egg mixture until saturated.
Melt the butter on a griddle or in a large frying pan. Fry the pieces of bread until lightly golden brown on both sides, adding more butter in the pan as needed. Serve with maple syrup or agave nectar.
NOTES: I used a bit more than 1/4 cup of pumpkin - I usually add more pumpkin than a recipe calls for (it's just what I do). I didn't have any brown sugar, but I used regular white sugar and it was delish just the same!
Doesn't this just make you want to go run out and get some pumpkin and French bread?! Thanks again to Debra and the awesome readers of Housewife Eclectic for letting me join in the Month 'o Pumpkins. I hope you enjoyed my recipe.
This post is a part of the Month O' Pumpkin series at Housewife Eclectic. You can read the rest of the crafts, recipes and photography ideas in this series here.