Description
A delightful twist on classic breakfast, filled with warm pumpkin flavors and spices.
Ingredients
- 1/3 cup pumpkin puree
- 1/4 cup regular or non-dairy yogurt (or 2 eggs)
- 1 cup unsweetened oat or almond milk (or regular milk or cream)
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spices
- 2 tbsp maple syrup (optional)
- 1 loaf regular or gluten-free bread (about 16 slices)
- Regular or vegan butter for frying
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- Cinnamon, powdered sugar, and maple syrup for serving
Instructions
- In a large bowl, mix together the pumpkin puree, yogurt (or eggs), oat milk, vanilla, pumpkin pie spices, and maple syrup.
- Heat a non-stick skillet over medium heat and add a bit of butter.
- Dip each slice of bread into the pumpkin mixture, ensuring both sides are coated.
- Once the skillet is hot, add the coated bread slices and cook until golden brown, about 3-4 minutes on each side. Remove and set aside.
- Serve warm, dusted with cinnamon and powdered sugar, and drizzled with maple syrup if desired.
Notes
For a richer flavor, use whole milk or cream instead of non-dairy milk. Experiment with different types of bread like brioche or challah.