Since it is tax season for many of us, our brains could use a math break. So this month’s Recipe Redux theme is 7-ingredient-or-less recipes that can be easily prepared for breakfast, lunch or dinner. Sounds like a no-brainer to me!
French toast is something I grew up eating fairly regularly for breakfast. My mom would whip it up by request before school. And that is what I love about french toast. It is pretty simple to make when the craving hits without the time commitment of pancakes or waffles (unless you keep Lesley’s pancake and waffle mix handy in your pantry or freezer). It also makes a great breakfast for dinner dish!
And while you may be confused by the use of pumpkin in this french toast at this time of year, it is a year-round ingredient for me, thanks to canned pumpkin. I love pumpkin and feel that it should be enjoyed any time, regardless of it being fall or not. Canned pumpkin not only adds great nutrients like fiber and vitamin A, but also flavor, color and body to recipes. It is also a good fat substitute in baked goods just like applesauce. In this Pumpkin French Toast, it adds a lovely golden orange color, not to mention a nutrition boost. I’ll take it!
With Easter around the corner, this would be an easy dish to prepare for breakfast alongside some brightly colored fruit and Easter eggs for a festive appearance. And I guarantee your family will have no idea it contains pumpkin! Using a thicker bread, like challah, also gives it a restaurant-style appearance for a special occasions rather than your typical whole wheat sandwich bread.