Wednesday, November 17, 2010
how about this for breakfast thanksgiving morning?!
Pumpkin French Toast
2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbs granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
Eight 3/4-inch thick slices of day-old French bread
1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.
2. In another low-lying flat bowl, place crushed cereal.
3. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.
4. Serve immediately with maple syrup.
Yield: 2 slices per person
***photo curteousy of justcookalready, receipe curteousy of recipegirl.com