Author Notes
Pumpkin is not just for desserts! Breakfast is just minutes away from pumpkin-goodness. —Alexa Federico
Continue After Advertisement
Ingredients
-
1 tablespoon
grass-fed butter or oil
-
8
slices gluten free bread
-
1/2 cup
pumpkin puree
-
2 1/2 teaspoons
pumpkin pie spice
-
1 teaspoon
vanilla
-
2 teaspoons
coconut sugar
-
2
eggs
-
1/2 cup
dairy free milk
-
1/8 teaspoon
sea salt
Directions
-
Set a large pan on medium heat. Add the butter or oil.
-
In a medium-sized bowl, add the rest of the ingredients (besides the bread) and whisk.
-
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.
-
Flip after 3-5 minutes, when a slight crust is forming.
See what other Food52ers are saying.