Pumpkin French Toast
This recipes is based off of the amazing recipe in Jenna Helwig’s book “Baby-Led Feeding”, I have increased the quantities and tweaked some of the ingredients.
- 4 eggs
- 1 cup of pumpkin puree
- 1 cup of whole milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 loaf of sandwich bread (I used Killer Dave whole wheat, thin cut, and there were about 20 slices)
Mix all of the ingredients, except the bread, in a medium bowl with a whisk. Give the mixture a good mixing until there are no longer any streaks of egg.
Heat your griddle to 350F degrees, and grease with some ghee or butter.
Dunk each slice of bread into the custard mix just for a few seconds on both sides, place on the griddle. Cook 3-5 minutes per side.
Enjoy with butter and syrup, or confectioners sugar.
*Note: Once cooled this french toast freezes very well. Place cooled slices on a cookie sheet lined with parchment and freeze for about an hour. Store in a freezer bag for up to 3 months.