Fall is here and pumpkin everything is in full swing.
I opened my email and Cassey from Blogilates had a few new recipes she made.
One of them being pumpkin french toast. I had to make it.
What you need:
1/2 c Almond Milk
1/2 c canned pumpkin
Johnsonville Vermont Maple Syrup fully cooked breakfast sausage
You can see the recipe & video on the Blogilates website
Mix almond milk, canned pumpkin, egg, sugar, cinnamon together in a bowl until blended.
Dip & cover bread
In a pan add coconut oil on medium low. Place bread on the pan for a few minutes to get brown and crispy.
You can do this before, after, or while cooking french toast: Place Johnsonville sausage in pan on medium for 7-10 minutes until cooked through.
Place on plate, drizzle on maple syrup & top with diced apples & cinnamon. ( I mixed the apples & cinnamon together before placing on top)
Place 2 Johnsonville sausages on the side.
The Johnsonville vermont maple syrup sausage paired well with the pumpkin french toast & cinnamon apple. Was a great breakfast .. yummy in my tummy.
I made extra pumpkin french toast so I could have the next morning as well. I just popped it in the toasted oven.