I am wild about anything pumpkin this time of the year. I had a little 'leftover' after opening a can, so I decided to use it in this wonderful dish.
Oh what a special...and filling! breakfast. I was amazed at how these 'puffed up' so I changed the name that Brandie had given them at The Country Cook.
Please be sure to stop by and check out her original 'Fluffy French Toast' recipe...she has the BESTEST recipes and is such a great gal. She also shares step by step directions.
I revised her recipe by adding pumpkin, using pumpkin pie spice instead of cinnamon and increased the sugar by adding 1 Tb. raw brown sugar.
We had REAL maple syrup to pour over them and they were SO.GOOD!
The idea here is to avoid soggy french toast - these are not soggy,
I guarantee it!
Brandie uses Texas toast...I used larger slices of oatmeal bread, and only ended up with 7 pieces, so I'm sure you can adjust to whatever kind of bread you use.
PUFFY PUMPKIN FRENCH TOAST
1 Tb. brown (or white) sugar
(click here for Homemade recipe) 1 c. milk
10 - 12 slices Texas Toast
(or any day-old thick sliced bread)
In small bowl, combine flour, baking powder and sugar; blend and set aside.
In larger (low sides) bowl, blend milk, eggs and vanilla. Blend pp spice into the pumpkin; stir well, then whisk into the milk mixture.
Stir the dry ingredients into the wet mixture, whisking until blended. (It may have a few lumps and that's OK)
Heat a nonstick skillet to medium-high heat. (I used my electric skillet at about 375*). Drop enough oil to barely cover the bottom. (I used coconut oil, but could not taste the coconut).
Dip one side of the bread into pumpkin mixture; flip it over and cover the other side with the mixture. Let the extra batter drip off then place into pan.
Cook about 4 - 5 minutes on each side; flip and brown other side.
Before serving, sprinkle with powdered sugar if desired or just drizzle with maple syrup.
Serve with a smile! (And everyone else will be smiling too!=)
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