- 17″ round store bought angel food cake
Pumpkin French Toast Batter
- 5 eggs
- 2/3cup milk
- 2/3cup pumpkin puree
- 1tablespoon vanilla extract
- 1tablespoon molasses
- 2tablespoons brown sugar
- 1teaspoon cinnamon
- 1/4teaspoon ground cloves
- 1/4teaspoon ground nutmeg
- 1/4teaspoon ground ginger
Slice angel food cake into 18-24 pieces, or to desired thickness.
In medium bowl, whisk together Pumpkin French Toast Batter Ingredients.
Heat griddle or large nonstick skillet over medium heat and grease with butter.
Dip 1/3 – 1/2 half of the slices (or as many that will fit in your skillet) into the egg mixture, resting for a few seconds on each side. Add the coated slices to the heated skillet and cook until golden brown on each side. Grease griddle/skillet in between each batch and repeat cooking process until all the slices are cooked.
Sprinkle Pumpkin French Toast with powdered sugar and serve with maple syrup and butter (optional).