Last updated on May 11th, 2018.
Make this Pumpkin French Toast for a special breakfast. You’ll love the real pumpkin and fresh pumpkin spices used in this version of the French toast recipe.
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I LOVE this pumpkin french toast.
I asked Aldo what he thought and he kind of just said “well it’s french toast but it tastes like pumpkin pie.” WELL YES, THAT’S THE WHOLE POINT! I don’t think he gets the pumpkin obsession that takes over girls’ minds during this time of the year.In fact, he often makes fun of it, showing me things like this:
But I don’t even care, pumpkin and pumpkin spices are so good, I will make Aldo eat pumpkin things for breakfast and HE WILL LIKE THEM.
My only rule is that if things are called “pumpkin” they MUST contain pumpkin. And if something is called “pumpkin spice,” then it must contain real spices, instead of flavorings. So as you see, I can be picky about my pumpkin stuff, which is why I like to cook pumpkin foods at home.
One of the reasons I love this french toast recipe is because there is actual pumpkin puree in here! And that it’s not any harder to make than regular french toast, so there really isn’t any reason NOT to put pumpkin into your french toast, right?
Pumpkin contains all kinds of good-for-you vitamins and nutrients. This breakfast is practically a salad. 😉
I used whole wheat bread for this recipe because we are trying to cut down on white bread/flour, but obviously challah, Texas toast, or any white bread would be amazing for this Pumpkin French Toast recipe. So use whatever type of bread you prefer.
You can also substitute 1.5-2 teaspoons pumpkin pie spice instead of all the spices I list below – it will cut down on the prep time a little.
- 8 slices of bread
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup milk (any kind)
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar (or agave, or honey)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- pinch of salt
- Coconut oil, butter, or cooking spray
In a small bowl that is large enough to fit one piece of bread, combine all the ingredients from the eggs to the salt. Mix well with a whisk.
- Heat a teaspoon of coconut oil or nutter in a non-stick skillet. Dip the bread into the pumpkin mixture until it's soaked on both sides. Cook the soaked bread on each side for 2-3 minutes over medium heat, or until as done as desired - longer for browned crispier french toast, less time for a softer french toast.
Repeat step 2 with the remaining pieces of bread.