Pumpkin French Toast
Try this Pumpkin French Toast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 1/2 up skim milk
- 3/4 up canned pumpkin
- 1 teaspoonâ pumpkin pie spice
- 10 slices light wheat bread (i used arnold brand but pepperidge farms or a store brand would work great too)
- Carbohydrate 0.462 g
- Cholesterol 253.8 mg
- Fat 5.964 g
- Fiber 0 g
- Protein 7.548 g
- Saturated Fat 1.8594 g
- Serving Size 1 1 (2 slice) serving (60g)
- Sodium 84 mg
- Sugar 0.462 g
- Trans Fat 1.0002 g
- Calories 86 calories
In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside. Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!
