I wish I were one of those ultra-organized bloggers. You know the ones, they have a post for a holiday up in time for you to actually use their recipe to celebrate the holiday. They are on top of it, baking and cooking days in advance so we can whip up their recipes on the actual holiday.
Yeah, I’m not that blogger yet.
Or maybe I am…maybe I’m so far ahead that I am actually blogging about National French Toast Day 2012, a year in advance. Of course, that’s it!
So here you go, a super easy Pumpkin French Toast recipe, perfect for using up those last few spoonfuls of pumpkin puree from your Thanksgiving baking.
Pumpkin French Toast
1/2 cup unsweetened almond milk
1 large egg
3 T. pumpkin puree (I used canned, fresh would work, too)
1/2 t. cinnamon
dash of nutmeg
dash of ginger
1 t. powdered Stevia
6 slices of your favorite gluten-free bread (I used a millet chia bread)
Syrup of your choice (calorie counting over here, so ours wasn’t sexy)
Mix together in a deep dish pie plate or small baking dish milk, egg, pumpkin, cinnamon, nutmeg, ginger and Stevia. Dip each slice of bread into the custard-like mixture, coating each side.
Cook on a medium to medium-high griddle. Brown on each side for 2 to 3 minutes.
That’s it! Super easy, very comforting on a cold grey morning. And perfect for celebrating National French Toast Day.