Author Notes
Pumpkin is not just for desserts! Breakfast is just minutes away from pumpkin-goodness. —Alexa Federico
Ingredients
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1 tablespoon
grass-fed butter or oil
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8
slices gluten free bread
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1/2 cup
pumpkin puree
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2 1/2 teaspoons
pumpkin pie spice
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1 teaspoon
vanilla
-
2 teaspoons
coconut sugar
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2
eggs
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1/2 cup
dairy free milk
-
1/8 teaspoon
sea salt
Directions
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Set a large pan on medium heat. Add the butter or oil.
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In a medium-sized bowl, add the rest of the ingredients (besides the bread) and whisk.
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In two batches, dip each piece of bread in the bowl, making sure to coat each side completely and letting the excess liquid drip off, then place in the pan.
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Flip after 3-5 minutes, when a slight crust is forming.
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