Pumpkin French Toast.

I really, really love breakfast foods...I could eat it for lunch and dinner if I could! I love French toast especially, and because its fall I thought I could put a spin to it by making it with pumpkin puree. Guys, I don't like to brag about the foods I make, but this recipe turned out amazingly and I urge you all to try it just to have this flavor party in your mouths.

The recipe is super simple. I used a loaf of challah bread...I find that this bread is the perfect bread to use for French toast because it has a hint of sweetness to it, but you can use any bread you like. I found my challah at Trader Joe's. Be aware, using another type of bread that's not sweet will call for a tablespoon or two more of sugar.

This breakfast makes me happy, I hope you enjoy it too!

Ingredients:

• 2 large eggs
• 1/2 cup milk
• 1/2 cup plus 2 tablespoons pumpkin puree
• 3 tablespoons light or dark brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fresh orange zest
• 1/4 teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of ground ginger
• Pinch of salt
• 1 loaf challah or bread of choice cut into 1 inch slices

Directions:

1. In a bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger, and salt.
2. If you're making a lot and want to keep the bread warm before serving, preheat oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to oven.
3. Preheat a cast iron skillet or griddle over medium heat and brush surface with butter or vegetable oil. 
4. Place a slice of bread in the milk mixture allowing it to soak for a minute. Flip it over and allow to soak for another 30-40 seconds more.
5. Quickly place the soaked bread onto the griddle or skillet and cook on each side for about 2-3 minutes, until lightly golden brown.
6. Transfer the French toast slice to the oven to keep warm and continue the same process with the rest of the bread slices.
7. Serve with warm maple syrup. 

(recipe courtesy of acozykitchen.com)