I have yet to find pumpkin in a non-BPA lined can so here’s a breakfast recipe that will please the masses. I have taken other short cuts that I will tell you about later but here is a pleaser that I am sure you will lovejust as much as our family does!
Pumpkin Patch French Toast
6 slices of Texas Toast
1 tsp pumpkin pie seasoning (plus extra for layering)
1/2 tsp vanilla extract
1 tbs brown sugar
1 tsp cinnammon
1 cup non fat milk or coconut milk or whatever dairy you prefer
1 tbs coconut oil
In a shallow bowl beat the ingredients together. In a non-stick pan on med-high heat add 1/4 tsp of the coconut oil to a frying/saute pan. Quickly dip the on each side (don’t allow the bread to soak up all the liquid). Place the bread in the pan, after about a minute or so, until golden flip. Once golden on both sides remove and repeat. I like to serve this with either apple butter, honey, or syrup and fresh fruit. All of my family like to eat theirs with different condiments. Sprinkling with powered sugar gives it a great finished look.