8-10 pieces bread (we like whole grain)
½ cup milk
½ cup pumpkin puree
2 tablespoons pumpkin pie spice
Pinch of nutmeg
2 teaspoons vanilla extract
Serve with: butter, maple syrup, pomegranate seeds, almonds, pepitas (pumpkin seeds), whipped cream
Non-stick spray (for griddle)
Preheat waffle iron and spray with nonstick spray or brush with alternative fat source.
Whisk eggs, milk, pumpkin, spices and vanilla together.
Remove crusts from bread if desired. Soak 4 pieces at a time until thoroughly saturated (about 1 minute).
Transfer to waffle iron and press down. Cook through, time varies per machine. Leave for an extra minute or two for extra crispy or just until browned for more moist French Toast.
Serve with butter, maple syrup, pomegranate seeds, almonds, pepitas (pumpkin seeds) and whipped cream (if desired).