Makes 14 Slices
Wait till you smell what we’re cookin’ up in the kitchen!
Instead of letting all of our leftovers turn into waste this post-Thanksgiving week, we’re getting creative and repurposing them into an entirely different meal.
This time we’re taking Thanksgiving pumpkin loaf and transforming it into mom’s classic french toast. Mm mm good!
We’re all about eliminating waste across the board. Don’t wait for a holiday to roll around to get creative with your leftovers. Try it out before you toss it out, and share your personal leftover creations with us at [email protected]!
INGREDIENTS
1 leftover pumpkin chocolate chip loaf
2 cups all-purpose flour
2 cups non-dairy milk
3 Tbsp pure maple syrup, plus extra for garnish
2 tsp pure vanilla extract
1 Tbsp ground cinnamon
1/4 tsp sea salt
oil for greasing
METHOD
Slice the loaf into ¾ inch thick slice.
In a medium bowl, whisk together all-purpose flour, non-dairy milk, pure maple syrup, vanilla extract, ground cinnamon and sea salt.
Submerge each slice of bread in the batter to coat.
Meanwhile, lightly oil a large non-stick skillet or griddle and heat over medium-high heat. In batches, add coated bread to the skillet and let cook on each side until lightly browned and crisp. Repeat with remaining bread slices.
Notes + Serving tips
Serve warm with a drizzle of pure maple syrup.