I love pumpkin this time of year. Who doesn’t, right? I decided some pumpkin french toast sounded good this weekend, and I was right. It was deee-licious! It’s so good; it just screams fall! After Tim got done inhaling it, he said, “Did I just eat pumpkin pie?” It’s easy too. Pretty much just like making regular french toast but with pumpkin purée added! Now, what ever will I do with the one and a half cups of leftover pumpkin?
Whenever I make french toast, I like to use a wheat bread of some sort. I’m just not into white bread anymore and love the added health benefits from the whole wheat and whole grain varieties. This time, I used a soft, smooth whole grain bread, and it worked out perfectly! I also used skim milk to keep it light. I splurged on the real maple syrup though. It’s so much better than the other stuff!
Pumpkin French Toast
Adapted from 5 Dollar Dinners
- 2 large eggs, beaten
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/3 cup skim milk
- 1 tsp pumpkin pie spice
- 1/4 tsp vanilla
- scant pinch of salt
- 6 slices of soft, smooth whole grain or whole wheat bread
- Maple syrup
- Optional toppings: whipped cream, powdered sugar, cinnamon
Over medium heat, preheat a nonstick griddle or skillet. Spray with cooking spray (I used my Misto with olive oil.)
In a shallow dish, whisk together eggs, milk, pumpkin purée, pumpkin pie spice, vanilla, and salt. Soak both sides of each piece of bread in the egg/pumpkin mixture. With your finger, scrape off excess egg/pumpkin mixture. Cook for 4-5 minutes each side, or until slightly browned. Between batches, be sure to scrape any excess pumpkin mixture out of the skillet/griddle so it doesn’t burn. Also, remember to re-spray the cooking spray before you add more bread!
Serve with maple syrup, and if you want to, add powdered sugar, a sprinkle of cinnamon, or whipped cream…or all of the above.