Pumpkin French Toast

Hi All~
Just wanted to share a seasonal favorite in our house- make a giant batch (this recipe makes about 8 slices with Orowheat-sized bread-) and freeze for use throughout the week. They are a great pre- or post-workout meal and toast up quickly in the toaster or toaster oven. Top with berries, applesauce, cinnamon yogurt or good ol' maple syrup and pair with half a grapefruit ( the Ruby Reds are in stores now! yum!)...

Pumpkin French Toast

eight slices whole wheat bread
six large eggs
1/4 cup milk
1/4 cup canned pumpkin
1/2 tsp each, cinnamon and ginger
1/4 tsp nutmeg
1/8 tsp clove

Beat together eggs, milk, pumpkin and spices in a shallow bowl (I use a shallow square tupperware, just big enough to accommodate a slice of bread) with an electric mixer. Dip one slice of bread at a time, turning quickly so as not to completely SOAK with liquid. Remove directly to a medium hot nonstick pan or griddle. It's a little tricky to get just the right heat so that the toast cooks through before the sides darken too much, start with the heat lower and work up to just right! Keep cooked slices warm in a 200 degree oven while you finish the rest. Start to finish, about 20 mins. Freeze cooled slices, separated by waxed paper, in a ziploc bag.