I so wish I'd multiplied this formula while I was making it. Significantly increased, or quadrupled even!These are so delightful… ideal for the fall season.
It's extremely basic… you simply include some pumpkin puree and flavors to the egg-milk mixture.Then make French toast as you would.See… simple, peasy…
With the remains, I cut them into "french toast sticks" and solidified them. They solidify flawlessly and the children got the chance to appreciate them for lunch a couple of days after the fact!
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Ingredients
- 12 slices whole wheat sandwich bread
- 4 eggs
- 3/4 cup milk
- 3/4 cup canned pumpkin
- 1 tsp homemade pumpkin pie spice
- Butter and syrup for serving
- Fresh fruit or smoothie as side
Directions
- Set out the bread for dipping.
- In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
- Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
- Once all are cooked, serve with butter and maple. And a side of fresh fruit.
- If freezing, let cool completely to reduce freezer burn.
- Enjoy this perfect fall “breakfast for dinner”!
For more detail : bit.ly/2ktVyOw
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