First things first, HAPPY BIRTHDAY TO CHRISSY! Your the best best bud/roomie/co-LYKer a friend could ask for and I’m so blessed have you in my life. XOXO 😀
Onward, do you happen to have cans of pumpkin left over from Thanksgiving?
Maybe lost in the abyss that is your pantry? Maybe next to that can of jiggly pink beets you don’t dare go near?
No? Oh, um. Eh hem, uh…
We do did. Unfortunately, it was our last but we put it to really good use.
So, what exactly did we do with it?
Thick slices of cinnamon swirl bread soaked in spices, pumpkin puree and creamy eggs topped with maple syrup and powdered sugar.
Can’t beat that for a Saturday morning breakfast!
This basic french toast recipe is also great, for all you basic people out there.
I won’t judge, so if pumpkin ain’t yo’ thang, then by all means check that one out.
Otherwise, this Pumpkin Pie French Toast is definitely the one for you!
Pumpkin Pie French Toast
6 slices cinnamon swirl bread
1/4 cup half n’ half or milk
1/4 cup pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
Scramble eggs and add half n half, spices, vanilla and pumpkin puree. Whisk until thoroughly combined.
Let bread soak in the mixture for at least 30 seconds on each side. Meanwhile, melt butter in a hot pan on medium high heat. Add the bread slices and let cook for about 4 minutes on each side or until crispy and golden brown.
Serve with maple syrup and powdered sugar.
From the Little Yellow Kitchen,
P.S. Happy Birthday Christina Rose!