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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a good recipe to make with leftover pumpkin pie filling around the holidays. Or during the spring... or summer. Pretty much whenever you want an explosion of deliciousness. Ingredients:
1 loaf sourdough bread |
2 eggs |
1/4 cup milk |
2 tablespoons brown sugar |
1/4 cup pumpkin pie filling |
1/4 teaspoon pure vanilla extract |
1/8 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground nutmeg |
Directions:
1. Slice loaf of bread into 1 inch thick slices. Should yield about 8 slices.
2. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
3. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
4. Serve with maple syrup.
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