Pumpkin French Toast

Last Sunday was our 1 year anniversary!  To celebrate, we slept in and made a nice big breakfast.  We wanted to go to the zoo or go apple picking, but it ended up being a lousy rainy day, so we went out for coffee and enjoyed each other's company before going out for a nice dinner.  I ended the night by eating a piece of our defrosted 1-year old cake, which was surprisingly pretty good, even though Joel wouldn't touch it.

To start the day off, we made this breakfast that I found on Proceed with Caution.  We served this with an awesome apple-cranberry compote and a side of bacon.  This was the perfect way to start a cool and damp fall day.

1/4 cup Whole Wheat Flour
1 cup Skim Milk (we used vanilla soy milk)
Pinch of Salt
3/4 cup Eggbeaters (we used 3 eggs)
1/2 cup Pumpkin Puree
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1 teaspoon Vanilla Extract
1 tablespoon Pure Maple Syrup
8 slices Whole Wheat Bread (we used a fresh baked white bread)

Add the flour to a large bowl.  Whisk in the milk, then the eggs and pumpkin puree.  Whisk in the spices, vanilla, and maple syrup.  Dip the bread slices into the egg mixture and place on a heated griddle or pan that has been sprayed with cooking spray.  Cook until golden brown on one side, then flip until the other side is golden brown.