Pumpkin French Toast
Light, fluffy pumpkin French toast in a pumpkin batter with a perfect hint of spices. A quick and easy fall breakfast.
Equipment
- Skillet
- Griddle
- measuring cups and spoons
- mixing bowl
- Shallow baking dish
- spatula
- Nonstick spray
- Whisk
Ingredients
- 2 eggs eggs
- ¼ cup milk
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 8 slices thick hearty bread
Instructions
- In a shallow bowl, beat eggs and milk until well combined. Add pumpkin puree, pumpkin pie spice, cinnamon and brown sugar. Mix until combined.
- Dip each slice of bread into egg mixture one at a time.
- Place bread on preheated griddle sprayed with non stick spray. Cook on each side for about 2 minutes. Serve with syrup.
Notes
Store completely cooled leftovers in an airtight container for up to 3 days. You can easily freeze leftover French toast. Wrap each piece individually in plastic wrap and then store in a freezer bag or airtight container. Reheat in the oven if you are doing many at once at a low temperature, about 300 degrees Fahrenheit for 5-10 minutes, until warm. You can also reheat using the stovetop, toaster or air fryer.
Nutrition
Serving: 2slicesCalories: 110kcalCarbohydrates: 17gProtein: 4gFat: 2gCholesterol: 41mgSodium: 165mgPotassium: 101mgFiber: 1gSugar: 5gVitamin A: 700IUVitamin C: 0.7mgCalcium: 60mgIron: 1.3mg
Tried this recipe?Let us know how it was!