Pumpkin French Toast with Cinnamon Toast Crunch Crust
This Pumpkin French Toast is an awesome fall breakfast recipe. The crunchy cinnamon addition to the crust is completely optional, but oh so delicious!
Foto: RecipeGirl
Ingredients
- 2 large eggs
- ¼ cup unsweetened pumpkin puree
- ¼ cup cream
- ¼ cup milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon granulated white sugar
- 4 cups Cinnamon Toast Crunch Cereal, (crushed)
- Eight ¾-inch thick slices day-old French bread
Steps
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In a low-lying, flat bowl, whisk together the eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar. Put the crushed cereal in another low-lying flat bowl.
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Heat a skillet to medium-heat, and brush with butter (or spray with nonstick spray). Quickly dip the bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in a hot skillet, reduce heat to low and cover with a lid. Heat 2 to 3 minutes on each side, until lightly browned. Repeat with the remaining bread.
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Serve immediately with maple syrup.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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