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!
Servings: 4 servings (2 pieces each)
Calories: 239kcal
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.
Notes
- 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: 2pieces | Calories: 239kcal | Carbohydrates: 30g | Protein: 12g | Fat: 7g | Cholesterol: 166mg | Sodium: 335mg | Fiber: 3g | Sugar: 5g