I am still deep into my fascination with all things pumpkin related. So when I was making some pumpkin cupcakes recently and had a little bit of purée left over, I threw together this plate of pumpkin French toast. It hit the spot for an added fall taste to an already perfect brunch dish.
Pumpkin French Toast
3 Tbsp 2% milk
3 Tbsp Pumpkin purée
1/4 tsp ground ginger
1/2 tsp cinnamon
Pam cooking spray
5 slices of white bread
In a small bowl, whisk together the eggs and milk. Add the pumpkin purée and spices to the egg mixture and whisk until combined.
Dip the bread into the egg mixture, coating thoroughly.
Spray a nonstick skillet with Pam spray. Heat pan over medium high heat and cook bread until done on both sides.
Serve with maple syrup.