Making breakfast on Sunday morning before church is one of
my favorite weekend activities. This week I decided to add a little fall touch
to my French toast! Shout out to one of my best friends for the idea! (Carly
Drumm) Enjoy!
Ingredients:
¾ cup milk
½ cup pumpkin puree
4 eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon of nutmeg
Texas toast
Directions:
Preheat electric griddle to 350 degrees. In a mixing bowl
whisk ingredients until well combined. Dip Texas toast in mixture for a few
seconds so the bread absorbs mixture. Transfer to griddle and cook both sides
until golden brown. Serve with warm maple syrup and whip cream. Wash down with
some pumpkin coffee :)
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