Tasty Tuesday

Pumpkin Spice French Toast

with

Pumpkin Spice Butter

FullSizeRender 192.jpg — Pumpkin spice french toast

Who doesn’t like french toast? This time of year, I like to switch it up and add my favorite…pumpkin spice! I make enough to last us a few mornings. We just pop any leftovers in the refrigerator and then heat it up as we need it. The kids think it’s a great alternative to cereal on school mornings! I like to top it with some Pumpkin Spice Butter. This is great melted on bagels as well!

Ingredients:

1/2c canned pumpkin puree (not pumpkin pie filling)
approximately 12 slices of bread (any type of bread you have)
4 eggs
2/3c milk
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice

For the Pumpkin Butter:

1tsp. vanilla extract
1/2tsp. ground cinnamon
1/2tsp. pumpkin pie spice
1/2tsp. canned pumpkin puree
1/2c butter (room temperature-salted or unsalted)
3tbsp. maple syrup-can also use honey

Instructions:

pre-heat an electric griddle to medium heat (you can also cook on a stove top but I prefer my griddle)
using a bowl or a baking dish, wish together the pumpkin puree, vanilla, eggs, milk, cinnamon and pumpkin pie spice
dip one slice of bread into the mixture at time and evenly coat all sides of the bread and carefully place it on the warmed griddle
let it cook until it’s golden brown (usually 2-4 minutes on each side)
continue until all of the bread is used up

For the pumpkin butter:

use a hand mixer to beat softened butter until it’s nice and fluffy (a few minutes)
add remaining ingredients and continue beating until it’s blended and all fluffy

***I like to store my pumpkin butter in a mason jar (any air-tight container will work but I love mason jars) Keep it in the refrigerator for up to a week. We really enjoy using this on bagels and toast!

I hope you enjoy this as we wrap up our last week of “Pumpkin Spice Everything” and head over to “Peppermint Everything” season! haha

Pumpkin Spice French Toast