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Pumpkin French Toast
"What does that have to do with PUMPKIN FRENCH TOAST?"
Debbie's Note..... "Follow the whale and you'll find the squid." My husband and I were watching Animal Planet when Ken cracked up. "Must be nice to be a world expert on something no one has ever seen." Yep, sure enough the giant squid World Expert claims no one's ever seen giant squid. So his buddy, a World Expert on whales suggested they follow the whale. Their big question was, "Which whale to follow?" By this point Ken was hysterical and so was I. It's not that Ken and I don't appreciate the giant squid, it's just that -- well,,, we've never seen one before. And that's why I like this recipe: Pumpkin French Toast. It's something not many people have seen!"
Ingredients
4 eggs
1/2 can of canned pumpkin
1/4 cup milk
1/4 cup sweetened condensed milk
1 teasp. cinnamon
1/4 teasp. plus a big pinch of nutmeg
1/4 teasp. ginger
6 thick slices bread
Approx. 2 TBSP (total) of butter
Instructions
In a medium size mixing bowl whisk eggs then add all ingredients (except bread). Tip: Be sure to whisk the egg mixture before you dip each bread slice into batter so spices distribute evenly. The batter will be "thicker" than regular french toast batter. Coat both sides of bread. Heat a griddle on medium heat. Coat heated griddle with a tablespoon or so of butter. Melt the butter. Then cook each side of french toast until lightly golden and not soggy. Top with fresh raspberries. Or dust with powder sugar and drizzle with maple syrup. Enjoy!!
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