Pumpkin French toast

Fall flavor at the breakfast table


Eggs 4
Pumpkin puree 1/4 cup, canned
Ground cinnamon 1 teaspoon
Ground nutmeg 1 pinch
Wholewheat bread 8 slices
Butter 2 tablespoons

10 minutes to prepare, 15 minutes to cook, ready in 25 minutes

Quesadillas are based around the glorious ingredients of carbs and cheese. These are relatively quick to prepare, can be reheated if you want to bring them to work, and aren’t the most damaging in terms of calories.

Step 1: Start by a nice clean bowl, and pour the eggs, pumpkin, cinnamon, and nutmeg into it, then beat them all together.

Step 2: Dip the bread into the mixture from step one until they’re coated on both sides – you might find it easier to do this if you pour the mixture into something flatter like a casserole dish.

Step 3: Put one teaspoon of butter into a large skillet, and melt it over a medium-high heat.

Step 4: Put four slices of bread into the skillet, until they’re browned on both sides. Keep an eye on them – this should only take a few minutes.

Step 5: Repeat steps three and four to use up the rest of the butter and bread.

That’s pretty easy and quick. This is a popular one with kids, especially on a chilly fall morning!

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