It is fully fall around here, and when I saw this recipe for pumpkin french toast with maple-fried bacon, I had to try it! I’m so glad I did, and now I can share it with you. I hope you do check out the original, and I’m going to share with you how I made it since I did mine slightly differently.
The original recipe said to marinate 4 slices of bacon in 2 tablespoons of maple syrup for 1/2 hour. I used 8 slices of turkey bacon, but still about 2 tablespoons of maple syrup. We love our bacon!
I think that marinating regular bacon in maple syrup has a much better taste than maple-flavored bacon does.
adapted from this post
3/4 cup pumpkin puree (or sweet potato puree!)
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
(Can use 1 teaspoon pumpkin pie spice instead of the previous 4 spices)
1/2 teaspoon vanilla extract
butter, to fry french toast in
1. Beat the eggs, pumpkin, spices, and vanilla together in a small bowl.
2. Heat 1 teaspoon of butter on a griddle or skillet on medium-high heat. Dip slices of bread into the pumpkin mixture, coating on both sides, and place on the griddle or skillet. Fry until lightly browned on each side. Repeat until all the pumpkin mixture is used.
3. Serve with butter and/or maple syrup and bacon. (We found that the bacon really completed this breakfast – the pumpkin french toast alone was not as good as it was served beside the bacon.)
* Bread varies so much in size that I didn’t want to put a number of slices here. I used about 12 small pieces of bread.