Spiced Pumpkin French Toast

This is a great treat for any time, but will make a great breakfast for family on Thanksgiving morning. You can mix the liquid ingredients the night before and keep in the fridge until morning. Then, just dip and cook and eat. 

Ingredients:

1 Loaf of French Bread or baguette 
      -(I used GF Bread)
1 cup of pumpkin puree
1 1/2 cups of So Delicious Dairy Free Pumpkin Spice Coconut Milk
1 T pumpkin pie spice
1 t vanilla extract (I used Bourbon Vanilla Extract)
2 T tapioca starch (you could always use corn starch)
Maple Syrup
Powdered Sugar (optional)
Cooking Oil Spray (I used coconut oil spray)

Directions:
Whisk the pumpkin puree, pumpkin spice beverage, tapioca starch, pumpkin pie spice and vanilla  together in a large bowl until smooth.

Place a few bread slices in the liquid and allow them to sit for a few minutes to soak up the liquid.

Heat a griddle or large frying pan over medium to medium high heat. Spray with cooking oil and place the bread in the pan. Allow to cook for about five minutes or until it gets golden brown on the bottom. Flip and allow to cook another three to four minutes on the other side.

While the first batch is cooking soak the second batch of bread to be cooked in the liquid.  Repeat until all slices are cooked.


To serve drizzle with maple syrup and sprinkle with powdered sugar (if desired).