Description
Make a batch of pumpkin French toast, but then cook it in the waffle iron instead. So easy!
Ingredients
- ¼ cups Canned Pumpkin Puree
- ½ cups Half-and-half
- 1 whole Large Egg
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Ginger
- ⅛ teaspoons Freshly Grated Nutmeg
- 1 dash Ground Cloves
- 4 slices Potato Bread
- Butter And Maple Syrup For Serving
Preparation
First, preheat waffle maker to the hottest setting. Mine is level 5. Use cooking spray on your iron if it’s not nonstick.
Next, in an 8×8″ square baking dish, whisk together the pumpkin, half-and-half, egg, sugar and spices. Whisk very well.
Once the waffle iron is hot, dunk each side of one slice of bread in the custard for about 5 seconds per side. Let it soak in, then move it to the waffle iron. Close the lid and let cook until the waffle iron beeps.
Repeat with remaining bread slices.
Serve with butter and syrup!
