Pumpkin Pie French Toast
As I’ve mentioned countless times before, I love Pinterest.
It’s such a great source of inspiration for recipes, home decor, crafts, fashion and a million other things. If you haven’t checked it out, you really should. Email me (via my contact page) if you need an invite.
I also love fall. It’s totally a time of nostalgia and coziness for me. I love getting a big pot of chili cooking on the stove, bundling up in sweaters, going to cider mills and eating pumpkin stuff.
Yes, I jump on the pumpkin bandwagon every year and I’m not ashamed to admit it!
Pumpkin spice lattes! Pumpkin bread! Two ingredient pumpkin muffins! Pumpkin chocolate chip cookies! Pumpkin pie french toast!
Yes, pumpkin pie french toast is a real thing and we had it for breakfast this morning. YUM!
I found this recipe while browsing Pinterest last week and I made sure to throw a can of pumpkin puree into my grocery cart this week.
Also, how many times can I type the word pumpkin and forget to add the second “p” until my spell check alerts me?!
Ten. All ten times that I’ve typed the word. What gives?!
Ok, back to the recipe.
Grace has enjoyed helping me cook dinner the past couple weeks, so I knew she’d jump at the chance to help with breakfast this morning. She loves dumping, stirring and sprinkling spices the best. This recipe allowed her to do all three and we learned that she really, really, really wants to crack eggs too. But that’s not happening for a long time since I’m not even an expert egg cracker yet!
The original recipe was pretty darn plain, so I added my own flair to it and, boy oh boy, did it turn out to be DE-LISH!
Pumpkin Pie French Toast
adapted from the $5 Dinners original recipe
- ½ cup Pumpkin Puree (not pumpkin pie filling!)
- heaping ½ teaspoon Pumpkin Pie Spice (or dashes of cinnamon, nutmeg & cloves to your liking)
- ½ cup Milk (I used Grace’s whole milk which made the batter rich and creamy but you could use any type of milk)
- ½ teaspoon Pure Vanilla Extract
- 1 teaspoon White Sugar
- 2 large Eggs
- 6 slices of Hearty Wheat Bread (to hold up under the thick batter)
- Butter and maple syrup for serving
- In a rectangular dish or wide-mouthed bowl large enough to accommodate the bread slices, mix together the pumpkin puree, pumpkin pie spice, milk, vanilla and sugar.
- Add the two eggs and mix thoroughly until smooth and fully incorporated.
- Heat your griddle over medium heat and coat lightly with butter. When the butter starts to sizzle, it’s time to add your dipped bread.
- Be sure to dip both sides of each slice of bread evenly into the pumpkin mixture. The mixture is thick, but it’ll be great as long as you give it enough time to cook.
- Cook the french toast for about 3 minutes on each side or until the outsides are golden brown and the centers don’t feel mushy.
- Top with butter and pure maple syrup and enjoy!