Pumpkin French Toast
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Pumpkin French Toast
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This fluffy Pumpkin French Toast is easy, packed with pumpkin flavor and warm spices, and uses lighter ingredients.
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Ingredients
- 3 large eggs
- ¾ cup pumpkin puree not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 cup vanilla nonfat Greek yogurt
- 1 cup nonfat milk or any milk you like
- 12 lices Texas toast or other thickly sliced bread, whole wheat if possible*
- butter canola oil, or nonstick spray, for cooking the French toast
- For serving: pure maple syrup butter, powered sugar (I also love apple butter and/or peanut butter on mine...in combination with maple syrup)
Instructions
- To keep the French toast warm between batches, preheat the oven to 300 degrees F. Set a large, rimmed baking sheet inside the oven.
- In a large, wide baking dish, gently whisk together the eggs, pumpkin, maple syrup, cinnamon, nutmeg, ginger, and salt. Once smooth and combined, whisk in the Greek yogurt and milk, being careful not to slosh the mixture up and over the sides of the pan. The custard will be very thick.
- Heat a large nonstick skillet or griddle over medium. To keep the French toast from sticking, melt butter in the pan, swirling to coat, lightly brush the pan with canola oil, or coat with nonstick spray.
- Place 4 slices of the bread in the pumpkin mixture and turn them over and over a few times so that both sides are well coated and the bread absorbs some the custard. Once the pan is hot, gently transfer the 4 slices of the bread to the pan and cook until golden brown on the bottom, about 3 to 4 minutes. Flip and continue cooking until the other side is golden, about 2 additional minutes. Adjust the skillet's heat as needed so that the French toast browns nicely but does not burn. Remove to the baking sheet and keep warm in the oven.
- Repeat with the remaining bread slices, wiping the skillet clean and recoating it as needed to prevent sticking. Enjoy warm with desired toppings.
Notes
- *If your bread is very soft, I recommend letting the pieces sit out for several hours or even overnight to stale slightly. This will help it better absorb the delicious pumpkin custard.
- If you can't find Texas toast, look for a loaf of unsliced sandwich bread in the bakery section of your grocery store and slice it yourself (or see if the bakery can do it for you). You can also substitute regular sandwich bread, brioche, challah, or any other bread you enjoy.
- TO STORE: This French toast is best enjoyed the day it is made, but it can be refrigerated for up to 3 days.
- TO REHEAT: Rewarm leftovers in a toaster oven or in the microwave.
- TO FREEZE: Freeze French toast in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
Nutrition Information
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Serving
1slice, without toppings
Calories
194kcal
(10%)
Carbohydrates
24g
(8%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
42mg
(14%)
Potassium
105mg
(3%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
2485IU
(50%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1slice, without toppings | |
| Calories | 194kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2485IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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