Pumpkin Battered Sourdough French Toast with Cream Cheese Drizzle
NET WT 24OZ (680 g)
CONTAINS: WHEAT. MAY CONTAIN SOYBEAN, MILK, EGG AND TREE NUTS.
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SALT, VEGETABLE OIL (CANOLA OIL OR SOYBEAN OIL), YEAST, CULTURED WHEAT FLOUR.
- 5-6 slices California Goldminer® Sourdough Sourdough Square bread
- 3 eggs
- ¾ cup milk
- ½ cup pumpkin puree
- 1 tbsp. brown sugar
- 1 ½ tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- Butter for pan
- In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, and pumpkin pie spice.
- Heat butter in skillet over medium low heat. Dip bread slices into egg mixture and place on skillet to cook about 3-4 minutes on each side or until a nice golden brown. Serve with cream cheese icing.