Pumpkin French Toast

Message 741 of 1266

Pumpkin French Toast

2 eggs
6 slices whole wheat bread
½ cup nut milk (I use almond)
½ cup pumpkin puree
½ tsp cinnamon
¼ tsp vanilla
¼ tsp salt

Continue with your usual method of cooking French toast.

To prevent unnecessary crusting, scrape excess mixture off slices before placing in pan.

***If you can improve on this recipe, please share info – thanks!

posted by JennW

This sounds really good, I will have to collect the ingredients and give it a try.

posted by coralsun
over 2 years ago

This morning I used a different brand of pumpkin puree that looked and tasted more like squash than pumpkin and the mix was too thick - I had to add 1/2 cup more milk . . . so keep this in mind

posted by JennW
over 2 years ago

Sounds yummy! I am always looking for pumpkin recipes this time of year. Thanks.

posted by acatslady
over 2 years ago

Hi Acatslady
We would like to know if you can improve on it in anyway - thanks!

posted by JennW
over 2 years ago

Wow does this look yummy!

I'm thinking of using pumpkin pie spice in place of the cinnamon (I love ginger and cloves.) Also sprinkle with finely chopped pecans and top with real maple syrup.

I have to try this one. Thanks for posting!

posted by richkats
over 2 years ago

I would use nutmeg instead of or in addition to the cinnamon (I'd try both ways and see which I liked better). I think the pecans would conflict with the taste of the nut milk so I'd do one or the other. Pecan pureed with the pumpkin might be nice. Dried cranberries scattered across the toast after done or even in the syrup might also be good. Buttermilk instead of the nut milk also might be worth trying.

posted by acatslady
over 2 years ago