Pumpkin French Toast
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There’s nothing better than a breakfast of warm French toast on a crisp fall morning! And speaking of crisp, you’ll love this recipe for perfectly crispy and flavorful pumpkin French toast!
The idea behind this pumpkin French toast
You know how some days you wake up hungry; like a cup of coffee and a yogurt will do, and then other days you wake up…HUNGRY!? Well, today I woke up HUNGRY! I wanted something substantial and I wanted something fall.
In the true spirit of it ‘almost’ being fall (I know, I know) and since I had pumpkin puree in the fridge left over from the pumpkin pie oatmeal I made earlier this week; my wheels started turning. I could just add some pumpkin puree and spices to the eggs and make pumpkin French toast! My mouth started watering at the idea…
How to make this easy French toast
- In a medium bowl whisk together the eggs, milk, pumpkin puree, honey, vanilla extract, and pumpkin pie spice.
- Dip the bread as usual, coating both sides equally.
- Cook on a preheated griddle for 2-3 minutes per side until crispy and golden brown.
- Top with butter, pecans, maple syrup and thoroughly enjoy!
My personal thoughts about it
Oh. My. Goodness. This pumpkin French toast was delicious! Warm, buttery French toast with a hint of pumpkin pie! MMM! I didn’t have any heavy cream on hand this morning, but if I did, I would have added a dollop of fresh whipped cream to the top of each piece! This pumpkin French toast was the perfect fall breakfast!
If you’re not a fan of pumpkin, don’t worry! You’ll love this Perfect French Toast instead. It’s delicious!
Questions about this pumpkin French toast
Other Fall Breakfasts You’ll Love
Pumpkin French Toast
ingredients
- 2 eggs
- 1/2 cup milk
- 1/4 cup pumpkin puree
- 1 TBS honey
- 1 tsp vanilla
- 1/2 tsp pumpkin pie spice
- 8 slices sprouted wheat bread
- Butter or ghee spray for griddle
INSTRUCTIONS
- Preheat griddle to 350 degrees and prepare griddle surface (rub with butter or use a nonstick cooking spray).
- In a medium size bowl, whisk together the eggs, milk, pumpkin puree, honey, vanilla extract, and pumpkin pie spice until smooth.2 eggs, 1/2 cup milk, 1/4 cup pumpkin puree, 1 TBS honey, 1 tsp vanilla, 1/2 tsp pumpkin pie spice
- Dip bread in egg mixture and flip to coat both sides.
- Place coated bread on the griddle and cook for 2-3 minutes per side until crispy and golden brown.
- Serve immediately with butter, warm maple syrup, fresh whipped cream, and/or chopped pecans.
- Store leftovers in an airtight container. To reheat, pop each slice in the toaster or toaster oven for 2-3 minutes. If reheated in the microwave, it will be soggy.
Notes
Nutrition
Tagged:
- 30 Minute
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- Fall
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- Pumpkin
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- Whole Food
Drool. Drool everywhere. THIS is something worth getting out of bed for, even on the coldest fall mornings! 🙂 Love it!
LOL Karly! Thank you so much and I absolutely agree, totally worth it! 🙂