Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time. This recipe is a family favorite in our house!
- 4 eggs
- 1/4 cup milk
- 1/2 cup pureed pumpkin (canned or fresh)
- 1/2 teaspoon cinnamon
- 1 teaspoon real vanilla
- a pinch of salt
- 8 bread slices (stale is fine)
- Serving suggestion: butter and real maple syrup
- Preheat a large pan or griddle over medium low heat.
- Whisk egg, milk, pumpkin, cinnamon, vanilla, and salt in a shallow dish.
- Grease the pan (I prefer organic butter or coconut oil). When a few water drops sizzle in the pan, it is hot enough to begin.
- Dip bread slices, one at a time, in the batter, turning them over to get them completely soaked. Give them a minute to really soak in the goodness!
- Cook the battered bread slices for about 2 minutes on each side. The french toast is done when both sides are golden brown and there is no more visible raw egg.
- Serve with butter and real maple syrup.
Freezer Meal Instructions:
Make french toast, let cool completely, and store in tightly sealed freezer bag or container.
Toast on the “defrost” setting until warmed through. Or toast on regular setting and microwave in 10 second increments to warm all the way through.