Pumpkin Pie French Toast

Ingredients:

2 Eggs

1/4 C Milk (or Almond milk or coconut milk)

1/4 C Canned or fresh pumpkin purée

1/4 t Vanilla extract

1/2 t Cinnamon

1/4 t Ginger

1/8 t Ground cloves

1/8 t Nutmeg

2 T Brown sugar

8 Slices bread (I like to use day-old Texas toast bread)

Directions:

Mix the eggs, milk, pumpkin, vanilla, cinnamon, ginger, cloves, nutmeg, and brown sugar in a low, flat bowl (for easy dipping). 

Coat a skillet in non-stick spray. Heat the skillet over medium heat. 

Dip the bread into the egg mixture on both sides and cook until lightly golden brown, about 2-3 minutes per side. 

Optional: Top with maple syrup, chopped pecans, and whipped topping. 

* Adapted from http://www.closetcooking.com/2009/11/pumpkin-pie-french-toast.html

Eggnog French Toast

Ingredients:

2 Eggs, beaten slightly
1 1/2 C Eggnog (or Silk Nog)
1 1/2 T Ground cinnamon
1 t Pumpkin pie spice
12 Slices French bread

Directions:

Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish. 

Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet. 

Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly. 

Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

* Adapted from http://m.allrecipes.com/recipe/100490/recipeeggnog-french-toast-2