You Want to Use Up the Pumpkin Bread

November 1, 2009 by

OK you went a little overboard with the pumpkin bread recipe.

You now realize there is no way you're going to eat an entire extra loaf before it spoils. (Although I'm sure you'd give it a good try!)

And sure you can freeze it ... but you're still really into pumpkin dishes right now.

Well now you can turn it into a special weekend breakfast treat!

This pumpkin bread french toast recipe is a seasonal twist on an old favorite.  And it makes any breakfast extra special.

In fact, it would make for a perfect Thanksgiving morning treat for house guests!

Guess I'd better go update my Thanksgiving grocery list now ...

So the next time you want to use up some pumpkin bread before it spoils, plan for a breakfast treat.  You have the perfect recipe for pumpkin bread french toast that will make any breakfast seem a little more special.

Until our next meal,

Rebecca

Pumpkin French Toast

Ingredients:

Pumpkin French Toast

Pumpkin French Toast

  • 4 1/2-Inch Slices Pumpkin Bread
  • 2 Eggs
  • 1/2 Cup Milk
  • 1 Tbs Sugar
  • 1/2 Tsp Vanilla
  • 1 Tbs Butter
  • 1 Tbs Oil

Directions:

  1. Whisk eggs, milk, sugar and vanilla in a bowl wide enough to easily lay in pumpkin bread pieces with a spatula.
  2. Heat butter and oil on a large skillet over medium heat.
  3. Soak each side of the bread for 10 seconds, and then cook each side until golden brown. Approximately 2-3 minutes per side.
  4. Serve with real maple syrup, or cream cheese frosting thinned out with a little milk.

1 Comment

  1. AKMary

    "You now realize there is no way you’re going to eat an entire extra loaf before it spoils."

    What?!
    Sadly, I've always been able to eat every morsel of pumpkin (or banana, apple, etc.) bread before spoilage. The proof is in my thighs. For those of you with bread to spare this recipe sounds wonderful - especially with the cream cheese frosting.

    Don't forget to lick the spoon,
    AKMary

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