Pumpkin with a cinnamon crunch make this french toast recipe perfect for holiday breakfast or any day of the year.
WHAT YOU’LL NEED:
2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
8 (3/4-inch thick) slices of day-old French bread
WHAT YOU’LL DO:
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.
Call us when you need us! We’re here to help!