Dee's Pumpkin French Toast
Recipe: #17806
March 08, 2015
"This is my take on the French toast cause I got alot of cans pumpkin, i dont add milk normally to my french toast , but im adding the option for those of you that do"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (143.8 g)
- Calories 244.7
- Total Fat - 17.2 g
- Saturated Fat - 9.2 g
- Cholesterol - 239.7 mg
- Sodium - 193.6 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 0.9 g
- Sugars - 13.6 g
- Protein - 7.9 g
- Calcium - 62.5 mg
- Iron - 1.6 mg
- Vitamin C - 38.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large shallow bowl (I usually use a glass pie plate), combine the eggs,milk if you are using molasses, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
Step 2
Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. you need this and butter they are sticky rascals
Step 3
Add some butter. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture.
Step 4
Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes.
Step 5
You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between! and butter.
Tips & Variations
No special items needed.
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