Ingredients
– 1 cup canned pumpkin puree
– 4 large eggs
– 1 cup milk (dairy or non-dairy)
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ¼ teaspoon salt
– 8 slices of thick bread (like brioche or Texas toast)
– Maple syrup, for serving
– Whipped cream, for garnish (optional)
– Pecans or walnuts, for garnish (optional)
Equipment Needed
– Mixing bowl
– Whisk
– Shallow dish or pie plate
– Skillet or griddle
– Spatula
– Measuring cups and spoons
Step-by-Step Instructions
To start, I whisk together the pumpkin puree, eggs, milk, vanilla extract, and all those wonderful spices in a large mixing bowl. The smell of spices hitting the warm pumpkin is just divine and already makes me feel cozy! I recommend using a whisk to ensure everything is well combined and that the mixture is smooth and creamy. Once that’s done, I pour it into a shallow dish, which is perfect for dipping the bread. (See the next page below to continue steps…)