Saturday morning, Tad and I got to enjoy an amazing homemade brunch together. It had been so long since we got to do that! Recently, the weekends have been scattered with working or being out of town, both of which are definitely not as fun as french toast.
I made the french toast while Tad made the bacon and eggs. With a large cup of coffee, cozy JCrew camp socks, and a Hallmark Christmas movie on TV, it was a perfect Saturday morning. However, those minutes spent watching the Hallmark channel were probably minutes Tad wishes he could have back ha!
This recipe was so easy to make… I whipped it together in about three minutes and cooked it in five. It was so perfect! I might just have to make this again one night this week!
Pumpkin French Toast (recipe slightly adapted from here)
3 large eggs
1/4 cup pumpkin puree
3 Tbsp almond milk (or any milk)
1 tsp. ground cinnamon
1 tsp. vanilla extract
Pinch of ground nutmeg
4 slices gluten-free bread (can use any bread)
In a large bowl, mix together the eggs, pumpkin, milk, cinnamon, vanilla, and nutmeg with a whisk.
Place the 4 slices of bread in the bowl to let soak in the egg mixture. While the bread is soaking, heat a large non-stick skillet on medium-high heat.
Once the skillet is heated, place all four slices of bread in it. Cook the bread until golden brown, approximately 2-3 minutes. Flip bread over and cook the other sides until golden brown.
Remove the bread from skillet and top with whatever you please! We topped ours with butter, maple syrup, powdered sugar, and toasted sliced almonds. It was divine! A large dollop of whipped cream could also do the trick!