Quick weekend breakfast with all the flavors of pumpkin pie, perfect for Fall. -Mary Matthews
- 2 eggs
- 1/2 cup milk
- 1/4 cup pumpkin puree
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 tablespoons brown sugar
- 8 slices of 1-1 1/2” thick French bread slices
- Powdered sugar and Maple syrup to top
Combine the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping. Chill for 15 minutes to let flavors combine while getting your bread ready.
Heat a pan over medium heat.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
Serve lightly dusted with Powdered sugar and your favorite Maple syrup.