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Pumpkin French Toast

Pumpkin French Toast

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
CARI

CARI

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
  2. Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.
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Reviews

marthajones
110

marthajones

1/27/2010

Guess what I made this into a french toast bake and it was delicious. I first greased a 9x13 pan and loaded it up with bread cubes. Next I took the recipe's liquid ingredients along with the pumpkin and pureed it all in the blender. Next, poured it over the bread cubes and baked it for 35-40 minutes at 350F. When it was done I sprinkled cinnamon sugar over top and drizzled with powder sugar and milk glaze. Yummy from all my coworkers. and what raves! Just remember to heavily grease the pan and easy clean up. Another Bake and Take.

Sarah Jo
70

Sarah Jo

11/16/2009

Great jumping off point. After reading some of the reviews, I thought I could make this a little more "pumpkin-y". I took 1/2 c. pumpkin and whipped it with 1/4 c. powdered sugar and 1/2 c. cream cheese. I added 1/2 tsp. pumpkin pie spice when it was near the end of whipping. I also added pumpkin pie spice to the egg mixture instead of the spices alone. I spread the pumpkin-cream cheese mixture inside of two slices whole wheat bread and made stuffed french toast. I served it with hot maple syrup and bacon. This made for a nice lazy Sunday lunch.

Katy
22

Katy

11/16/2009

Delicious! We doubled the pumpkin puree and still found the pumpkin taste to be pretty subtle. I would not increase the pumpkin past 1/2 cup or the egg mixture may lose its consistency. I added a splash of vanilla extract (personal taste). Using Texas Toast, this recipe made 6 slices = 3 servings. Either add 2 t. sugar or serve with powdered sugar or syrup. This was fantastic, we'll make it again.

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