Pumpkin English Muffin French Toast

Ingredients

• 2 eggs (large)
• 0.25 cup heavy cream (or whole milk)
• 2 tbsp pumpkin puree (canned pumpkin)
• 1 tbsp brown sugar
• 0.5 tsp vanilla extract
• 2 English muffins (split in half)
• 1 tbsp butter (for the pan)

Steps

1. 1

   In a shallow bowl or dish, crack the eggs and add the heavy cream.

2. 2

   Add the pumpkin puree, brown sugar, and vanilla extract to the egg mixture.

3. 3

   Whisk the ingredients together thoroughly until the pumpkin is well incorporated and the mixture is smooth.

4. 4

   Place the split English muffin halves into the custard, flipping them over to ensure both sides are well-soaked.

5. 5

   Heat a skillet over medium heat and add a pat of butter.

6. 6

   Place the soaked English muffins in the skillet and cook until golden brown on both sides, about 3-4 minutes per side.

Notes

If you have pumpkin pie spice or cinnamon in the pantry, add a pinch to the custard for extra flavor. English muffins are denser than bread, so they can handle a longer soak without falling apart.

Nutrition per serving

• breakfast
• vegetarian
• pumpkin
• french toast
• pantry meal
• quick & easy