Pumpkin French Toast With Whipped Pumpkin Butter

Back in high school and faculty I’d be completely content uptake a bowl of cereal for breakfast each morning, however that’s modified. Gimme eggs, bacon, potatoes, waffles, pancakes or french toast. I would like them all! simply kidding, or am I?

But huge breakfasts aren’t terribly sensible, a minimum of on a daily basis. Mornings are feverish thus we tend to follow disorganized  eggs and re-heated pancakes from our deep freezer stash. Weekends tho', they’re the best! We tend to quite go daft. I prefer to fix all varieties of delectable things, like this pumpkin French toast. It’s positively a replacement favorite. It solely needs some ingredients and simply five minutes to preparation.

Dip the bread into the mixture, flip sides so place on the recent fry pan. Cook till either side is golden brown, regarding 2-3 minutes on either side. Repeat with remaining ingredients, and serve hot with a dusting of granulated sugar, a giant small indefinite quantity of whipped pumpkin butter and a drizzle of syrup.

You can fix the pumpkin butter as your French toast cooks. during a little bowl, add the softened butter (I like salted) and beat with a hand mixer for two minutes or till lightweight and downy. Add the pumpkin puree, syrup or honey (see NOTES), vanilla, cinnamon and pie spice. Beat for a further minute or till it gets nice and downy. Use it on everything!!

INGREDIENTS:

• 4 eggs
• ⅔ c. milk (whole, low-fat or skim)
• ½ c. pumpkin puree
• 1½ tsp. vanilla extract
• 1 tsp ground cinnamon
• 1 tsp. pumpkin pie spice
• 12 slices Texas toast, french bread, challah, croissant halves

Whipped pumpkin butter:

• ½ c. (1 stick), salted or unsalted butter, room temperature
• ⅓ c. pumpkin puree
• 3 tbsp. maple syrup or honey
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ½ tsp. pumpkin pie spice

INSTRUCTIONS:

1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

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