Buffet Help Needed

Thank you to those that have already volunteered to bring items in for our last MOPS.  So far we’ve got:

Abbey Kraetsch – main dish
Iris – quiche (main dish)

Danielle Fernandez – muffins
Hilary Marshall – croissants

Claire Laverde – clementine oranges
Yun – fruit

We’re still in need of at least 2 more main dishes.  If you can assist on this front, please contact Rebecca Krum (click her name) to let her know!

Pumpkin Pie French Toast

Pumpkin Pie French Toast

by Erin Chase

Pumpkin Pie French Toast

It’s a holiday week for most of us…if you aren’t traveling for spring break, you may want to try this!  Try this scrumptious seasonal treat for a little something special.

Or, go ahead and break all the rules and have this breakfast for dinner!

Ingredients

  • 14 slices whole wheat sandwich bread
  • 3 eggs
  • 1/2 cup milk
  • 3/4 cup canned pumpkin
  • 1 tsp homemade pumpkin pie spice
  • Butter and syrup for serving
  • Fresh fruit or smoothie as side

Directions

  1. Set out the bread for dipping.
  2. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
  3. Dip each side of the bread in the mixture and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
  4. Once all are cooked, serve with butter and maple. And a side of fresh fruit.
  5. If freezing, let cool completely to reduce freezer burn.