- 8 eggs
- 1 cup (240ml) water
- 3 Tablespoons oil or butter, melted and slightly cooled (plus more for the pan)
- 1 box Simple Mills Pumpkin Muffin Mix, prepared according to the box directions
- 3 Tablespoons almond milk, or milk of choice
- ¼ teaspoon vanilla extract
- Preheat the oven to 350F/180C (160C Fan). Lightly grease a 10” loaf pan and set aside.
- In a large mixing bowl, whisk together 3 eggs, the water and the oil.
- Stir in the pumpkin muffin mix and stir until completely combined.
- Pour the batter into the prepared pan. Spread into an even layer and bake for 35-40 minutes until a tester comes out completely clean.
- Remove the loaf from the oven and allow to cool for 15-20 minutes in the pan, then remove the loaf and cool completely on a wire rack.
- Cut ends of the loaf off, and then divide the remaining loaf into 9-10 slices (eat or discard the ends). Spread the slices in an even layer on a cutting board or plate, and leave out to dry for an hour, or as long as overnight. The more dried out the slices get, the more they will absorb the egg.
- When you’re ready to make the French toast, whisk together the 5 remaining eggs, almond milk, and vanilla. Soak the pumpkin bread slices for about 30 minutes until they become soft and soggy.
- Melt a tablespoon or two of butter or oil in a large skillet over medium high heat. Carefully remove each of the slices from the egg mixture and shake off the excess. Fry several at a time (as many as your pan will fit, leaving an inch or so between slices) for about 3-4 minutes, until a golden crust forms. Flip and cook until the other side is golden, then (if the centre is still liquid), cover and continue to cook until the centre has set.
- Remove the French toast sticks from the pan, repeat to cook the remaining slices, and serve immediately with good quality maple syrup.