One bite of these and you’ll instantly be swept into fall! Pumpkin spiced and everything nice, this french toast not only is wonderful for breakfast but can also be a scrumptious fall dessert served with a scoop of vanilla ice cream or whipped cream and topped with warm maple syrup and chopped pecans. Yum!
In a large shallow dish/bowl mix eggs, almond milk, vanilla, pumpkin pie spice, cinnamon, and agave nectar. Mix until well blended.
In a large pan over medium heat melt a couple of tablespoons of butter with the oil (or you can use oil only). Use enough oil and butter to fry the toast in. Dip each slice of bread into the egg mixture allowing bread to soak up mixture on each side, then place on a plate until you have several slices ready to put in heated oil or right after dipping place in heated oil. Cook until golden brown on each side.
Jazz up your plate with sprinkled powder sugar and serve with warm maple syrup. Enjoy!
double the recipe and make extra! this french toast is great the next day reheated! easy next day breakfast for the kids!
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