Pumpkin Eggnog French Toast

Recipe by The Gourmet RD

You're in for a real treat today, folks. It's the perfect mash-up of warm, cozy fall flavors.

Ingredients

• 1 (15 oz.) can pumpkin puree
• 4 tbsp oil
• 3 eggs
• ½ tbsp brown sugar
• 1 cup oat flour (or whole wheat pastry, whole wheat, all-purpose)
• 1½ tsp baking powder
• ¾ tsp baking soda
• ¾ tsp coarse salt
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• pinch ground cloves
• 1 tbsp granulated sugar
• 1 cup egg nog
• 3 eggs
• 1½ tsp vanilla extract
• pinch of each ground cinnamon, nutmeg, ginger, cloves
• butter or cooking spray
• sugared cranberries or other berries (for garnish)
• pure maple syrup (for garnish)

Method

1. Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, oil, eggs and brown sugar until combined.
   
   In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
   
   Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean.
   
   Once bread is cooled, slice into 10 slices. Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
   
   In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices.
   
   Dip pumpkin bread slices into the eggnog mixture, then place in the skillet. Allow to cook 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes.
   
   Repeat with remaining slices of pumpkin bread. Serve with sugared cranberries, berries and/or maple syrup.

View the recipe instructions at The Gourmet RD