How to Video
Pumpkin French Toast
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 (any kind will work)
- 1/2 cup pureed pumpkin (NOT pumpkin pie mix)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla (here's how to make vanilla extract)
- a pinch of salt
- 8 bread slices (slightly stale is preferred)
- Oil or butter (for greasing the pan)
- Optional toppings: butter, real maple syrup, and/or Maple Whipped Cream
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 using butter, coconut oil, or avocado 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, maple syrup, and/or maple whipped cream.
Freezer Instructions
Freeze For Later: Make french toast, let cool completely, and freeze in single layers (divided by parchment paper) in a tightly-sealed freezer bag or container.
Prepare From Frozen: I like to microwave my pieces for 10-20 seconds and then toast them using the regular toaster setting. Or, you can toast frozen pieces on the "defrost" setting until warmed through.
Notes/Tips
- Sub for pumpkin: You can replace the pumpkin with sweet potato puree or butternut squash puree.
- Use stale bread: It's best to use stale bread because it absorbs the egg mixture better without becoming too soggy.
- Don't overcrowd the pan: Cook the French toast in batches, if necessary, to ensure that each slice has enough space to cook evenly. Overcrowding the pan can lead to uneven browning.
Nutrition
Serving: 2 pieces | Calories: 239 kcal (12%) | Carbohydrates: 30 g (10%) | Protein: 12 g (24%) | Fat: 7 g (11%) | Cholesterol: 166 mg (55%) | Sodium: 335 mg (15%) | Fiber: 3 g (13%) | Sugar: 5 g (6%)
If you make this, please leave a review and rating letting us know how you liked this recipe!