Thursday is Breakfast for Dinner at the Chellsen Clan household – this recipe sounded like a great addition to our Fall Menu Plan.
- 14 slices whole wheat sandwich bread
- 3 eggs
- 1/2 cup milk
- 3/4 cup canned pumpkin
- 1 tsp homemade pumpkin pie spice
- Butter and syrup for serving
- Fresh fruit or smoothie on the side
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”!
We use texas toast to make our french toast and yes… we get it at the 99c only store.
You can use the rest of the can of pumpkin to make Pumpkin Muffins.