INGREDIENTS:

1 cup Ripple Unsweetened Vanilla Milk

½ cup pumpkin puree

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup ground flax

1 tablespoon maple syrup

8 slices challah, brioche, or white bread

 Toppings: maple syrup, coconut cream, toasted pecans

INSTRUCTIONS:

1.      Mix together all ingredients except bread.

2.      Heat a lightly oiled griddle or skillet over medium-high heat.

3.    Dip each slice of bread in pumpkin mixture. Place in pan, and cook on both sides until golden. Serve immediately with desired toppings.