I am not sure what Thanksgiving is like in your family, but we usually eat our meal in the late afternoon. I like this because it gives everyone plenty of time to do what they need/want to do beforehand. Corby has a tradition of going for a Thanksgiving day bicycle ride which is usually 40-50 miles and that takes a while. I like to go for a run in the morning so I can eat anything I want later, and of course there is all the cooking that needs to be done and football that needs watching. The only problem with eating in the late afternoon is that everyone is starving and ready to eat an hour or so before we actually do. So, this year, I found a great recipe on www.closetcooking.com for a very filling and delicious breakfast that will tide everyone over until the big feast. Also, as I mentioned in a previous post, my brother and sister-in-law are in charge of dessert this year, and they are making pecan pie and banana pudding (which I am super excited about). However, no pumpkin pie, so this breakfast is even more perfect- Pumpkin Pie French Toast! I can’t wait!
Pumpkin Pie French Toast
Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Heat a pan over medium heat.
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.
Can’t wait to try it 😉 What time should we be at the table??