Sunday, October 7, 2012

Pumpkin Pie French Toast

 •14 slices whole wheat sandwich bread ($1.50)
 •3 eggs ($.30)
 •1/2 cup milk ($.05)
 •3/4 cup canned pumpkin ($.75ish)
 •1 tsp homemade pumpkin pie spice ($.05)
 •Butter and syrup for serving ($.50)

1•Set out the bread for dipping.
2•In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
3•Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
4•Once all are cooked, serve with butter and maple. And a side of fresh fruit.
5•If freezing, let cool completely to reduce freezer burn.

In my opinion: This was a great fall breakfast. I think there was really only a hint of pumpkin flavor,  next time I'll add more pumpkin pie spice. Also, the mixture soaked into 10 pieces of bread for me, not 14 as stated in the recipe.

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