I cannot get over the fact that it is November already! And I know November is going to go just as fast, if not faster than the previous few months because I have a vacation to look forward to! I officially have only 13 total days of work this month and am not so sure how that’s going to go – might have some late nights in the office when I return, but only time will tell! Anyways, back to breakfast.
Obviously, pumpkin is a very popular item in this house and I only have a handful of recipes so far on the blog. That needed to change. And this may be the best pumpkin recipe to date. Although I think I say that every time a new pumpkin recipe is made… but when French Toast and pumpkin are combined? It’s a very, very good day.
Pumpkin French Toast
- 4 pieces Udi’s Millet-Chia Ancient Grains Bread (best gluten free bread I’ve ever had!)
- 1 egg
- 2-3T unsweetened vanilla almond milk
- 1T (heaping) pumpkin
- 1/4t pumpkin pie spice