Pumpkin Whole Wheat French Toast {Freezer Meal}
Oh! How I love pumpkin in the fall…and french toast all the time. So does my family. That’s why Pumpkin Whole Wheat French Toast was born.
Pumpkin Whole Wheat French Toast is such a nutritious and hearty way to start your day. And, like most of our recipes, it’s super easy to whip up. Plus, if you eat a breakfast like this one or one of these healthy breakfast ideas, science says you might just lose weight, too. Nice way to kick off fall, huh?
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Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time. This recipe is a family favorite in our house!
Ingredients
- 4 eggs
- 1/4 cup milk
- 1/2 cup pureed pumpkin (canned or fresh)
- 1/2 teaspoon cinnamon
- 1 teaspoon real vanilla
- a pinch of salt
- 8 bread slices (stale is fine)
- Serving suggestion: butter and real maple syrup
Instructions
- Preheat a large pan or griddle over medium low heat.
- Whisk egg, milk, pumpkin, cinnamon, vanilla, and salt in a shallow dish.
- Grease the pan (I prefer organic butter or coconut oil). When a few water drops sizzle in the pan, it is hot enough to begin.
- Dip bread slices, one at a time, in the batter, turning them over to get them completely soaked. Give them a minute to really soak in the goodness!
- Cook the battered bread slices for about 2 minutes on each side. The french toast is done when both sides are golden brown and there is no more visible raw egg.
- Serve with butter and real maple syrup.
Notes
Freezer Meal Instructions:
To freeze:
Make french toast, let cool completely, and store in tightly sealed freezer bag or container.
To prepare:
Toast on the “defrost” setting until warmed through. Or toast on regular setting and microwave in 10 second increments to warm all the way through.
Can I use Vanilla Extract? Im new to this whole healthy mom thing.
Yes. I just always check the ingredients. Some vanilla products have artificial colors and other additives. I always look for the one with vanilla, alcohol, and water. That’s pretty much the basics.
This is such a great recipe and my picky 3-year-old loves it! Do you mind if I share it on my mom blog at learningthemomlife.com?
★★★★★
We’d be honored if you shared a link to our recipe and an image from this post on your blog, Samantha. But we do kindly ask that you don’t copy and paste the entire post/recipe to your site, as that will ding both of us on Google searches. Thank you and so glad your little one enjoys it!
Have you made these in advance and then frozen them for a future quick breakfast? I’m thinking of making a big batch and freezing them so I can pull some out and pop them in the toaster to rewarm them.
Yep, sure have and it’s worked fine. To defrost and warm, I usually nuke them a little (about 20 seconds) and then toast them. You can also store in the fridge for several days and warm in the toaster. Great idea to make a big batch!
Love that! Glad it was a hit, Ashley!
it must have been meant to be this morning. Couldn’t sleep in… had exactly 1/2 cup pumpkin puree in my fridge, so I got up and made the family hot breakfast 🙂 it was yummy – thanks!