The weather is finally a bit cooler which, in my book, calls for pumpkin all the time! Yes, I am a pumpkin fiend. I like it in pretty much anything and am always looking for ways to incorporate it into family favorites.
Whenever I have a recipe that calls for less than the full can of pumpkin purée, I always find a way to use the remaining yumminess. Breakfast any time of to the day is something everyone in my family agrees on. And this dish can be made for breakfast, lunch or dinner so if you have a bit of pumpkin left over, use it for your next meal.
2 Tbsp pumpkin purée
1 Tbsp condensed milk
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
4 slices white bread
2 Tbsp butter
In a small bowl mix together eggs, pumpkin, condensed milk, pumpkin pie spice and vanilla extract. Whisk until completely combined.
Add 1 Tbsp butter into a large frying pan set on medium-high heat.
Dip bread slices one at a time into egg mixture. Add bread to frying pan (2 at a time) and cook until done, about 2 minutes on each side. Repeat with butter and remaining two slices of bread.
Serve with maple syrup.