There has definitely been more than one occasion when I’ve let that fancy bread I bought a bakery go stale. Ugh, what a waste…sike! Because there are tons of great ways to use old bread, like in bread puddings or making french toast.
I decided to put a seasonal twist on this french toast-waffle hybrid (hybread?) and use the super rich pumpkin puree that is everywhere in stores right now. It has plenty of moisture to revive stale bread, not to mention, who doesn’t love a little extra pumpkin? This recipe, which can easily be made vegan (just use a vegan bread!), is great for a quick breakfast that looks fancy and will impress your holiday guests without causing too much fuss in the kitchen, and will get that stale bread off your counter!
– 8 pieces stale bread
– 1 cup unsweetened almond milk
– 3 tablespoons pumpkin puree
– 1 teaspoon cinnamon
– 1/2 teaspoon allspice
– 1/2 teaspoon nutmeg
– 1/2 cup syrup
1. Start by whisking together the almond milk, spices, and pumpkin puree.
2. Dip each piece of bread into the mixture, covering it completely.
3. Stack pieces of soaked bread onto a hot waffle maker. Make sure to spray the waffle maker with non-stick spray. Pro-tip: No waffle maker? No problem! You can makes these in a pan over medium heat.
4. Once the waffles are done, remove from the waffle maker or pan and serve hot with plenty of your favorite syrup!
First, mix all of your batter ingredients together in a large bowl—the dry, the wet, the orange, the white…all of it! ;) We opted for a non-dairy milk, so this recipe is easy to make vegan if you have a stale vegan loaf. Everyone wins!
Once that’s nicely combined, let your day-old bread soak up all its fall-flavor goodness. As you can see, you really want the bread to be super soaked (Nerf-style) before you remove it from the bowl.
Then stack your saturated bread one on top of the other on a hot, greased waffle maker. I love how amazing these smell while cooking. They will definitely get everyone out of bed for breakfast!
It takes no time for the french toast to form a dimpled, golden brown crust—that’s how you know they’re done!
Now serve! Be sure to slather your waffle-fied french toast in warm maple syrup, or you could even add a dollop of whipped honey butter in the very center. Or both, if you’re feeling decadent!
Get ’em while they’re hot!
What are some of your favorite ways to eat pumpkin for breakfast? Tell us the in the comments below!