Hot Off the Griddle: Pumpkin French Toast

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.


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