30 Days of Pumpkin-Day Twenty-four: Crusted Pumpkin French Toast

This recipe is a mash up!  I got the idea from The Dainty Chef  and  Tastes Better From Scratch.

The pumpkin made the French Toast a little bit on the soggy side.  I prefer a crunchy, more toast like texture to my French Toast.  A lot of people seem to like the soggier variety though.  I used homemade bread which probably aided in the soft structure of the final product.

Crusted Pumpkin French Toast 
10-14 slices whole wheat sandwich bread (the heartier the bread, the less soggy the final product)
3 eggs
1/2 c milk
3/4 c canned pumpkin
1/2 t pumpkin pie spice
1/2 t cinnamon
1 t vanilla
2-4 c crushed cornflakes (Amt will depend on size of bread slices


In a medium bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Place crushed flakes on plate. Quickly dip each side of the bread in pumpkin mixture, then in crushed flakes. Cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes, toast until desired crispness achieved.