80 Ratings
  • 5 Rating Star 48
  • 4 Rating Star 22
  • 3 Rating Star 8
  • 1 Rating Star 1
  • 2 Rating Star 1

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

CARI
prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.

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  • Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

Nutrition Facts

237.66 calories; 13.87 g protein; 25.66 g carbohydrates; 9.04 g fat; 191.38 mg cholesterol; 389.5 mg sodium.Full Nutrition


Reviews (65)

Read All Reviews

Most helpful positive review

marthajones
01/27/2010
Guess what I made this into a french toast bake and it was delicious. I first greased a 9x13 pan and loaded it up with bread cubes. Next I took the recipe's liquid ingredients along with the pumpkin and pureed it all in the blender. Next poured it over the bread cubes and baked it for 35-40 minutes at 350F. When it was done I sprinkled cinnamon sugar over top and drizzled with powder sugar and milk glaze. Yummy from all my coworkers. and what raves! Just remember to heavily grease the pan and easy clean up. Another Bake and Take.
(129)

Most helpful critical review

Anonymous
10/07/2017
Unfortunately we really disliked this recipe. We tried to make a second batch with the recommendations from the reviewers and it was still inedible. We don t recommend this recipe.
80 Ratings
  • 5 Rating Star 48
  • 4 Rating Star 22
  • 3 Rating Star 8
  • 1 Rating Star 1
  • 2 Rating Star 1
marthajones
01/27/2010
Guess what I made this into a french toast bake and it was delicious. I first greased a 9x13 pan and loaded it up with bread cubes. Next I took the recipe's liquid ingredients along with the pumpkin and pureed it all in the blender. Next poured it over the bread cubes and baked it for 35-40 minutes at 350F. When it was done I sprinkled cinnamon sugar over top and drizzled with powder sugar and milk glaze. Yummy from all my coworkers. and what raves! Just remember to heavily grease the pan and easy clean up. Another Bake and Take.
(129)
Sarah Jo
11/16/2009
Great jumping off point. After reading some of the reviews I thought I could make this a little more "pumpkin-y". I took 1/2 c. pumpkin and whipped it with 1/4 c. powdered sugar and 1/2 c. cream cheese. I added 1/2 tsp. pumpkin pie spice when it was near the end of whipping. I also added pumpkin pie spice to the egg mixture instead of the spices alone. I spread the pumpkin-cream cheese mixture inside of two slices whole wheat bread and made stuffed french toast. I served it with hot maple syrup and bacon. This made for a nice lazy Sunday lunch.
(80)
Katy
11/16/2009
Delicious! We doubled the pumpkin puree and still found the pumpkin taste to be pretty subtle. I would not increase the pumpkin past 1/2 cup or the egg mixture may lose its consistency. I added a splash of vanilla extract (personal taste). Using Texas Toast this recipe made 6 slices = 3 servings. Either add 2 t. sugar or serve with powdered sugar or syrup. This was fantastic we'll make it again.
(28)
Bev511
11/11/2009
This was really good but as other reviewer stated not very pumpkin-y. I guess that's good if you are hiding the pumpkin in there for extra vitamins but not so good if you LOVE pumpkin like we do:) Next time I will try more pumpkin and less egg to see what happens. I used some pumpkin pie spice in place of the cinnamon and nutmeg and I added a little sugar to the batter to sweeten it up some as grandson does not use syrup.
(19)
Novelist Lisa Logan
10/21/2010
Really yummy on a crisp fall morning! I personally swapped out some of the straight cinnamon for pumpkin pie spice then added a bit of white sugar to the egg mixture because I always do for my french toast. The pumpkin flavor is subtle and my daughter even asked "Where did the pumpkin go?" but it is delicious. I only got six pieces out of my mixture though my bread pieces were not large and I didn't dip them very long. A big hit nevertheless!
(13)
senkyb
01/18/2011
Needs more than 1/4 pumpkin. Also used 4 whites and 2 whole eggs
(10)
JasBradley
01/03/2011
Very delicious! I mixed a little vanilla and powdered sugar into whipped cream cheese and made sandwiches with the french toast. Sooooo good and super easy and quick to make.
(10)
BLyn
12/14/2010
I appreciate this idea very much. I made it for myself and my 1 year old this weekend and we both loved it! I doctored the recipe quite a bit which is why I gave it only four stars...but the idea alone is worth four stars so there ya go. I used only 1 egg with 1/4 cup pumpkin and added a touch of honey and a bit of milk to thin it up a bit. I kept the spices the same. My son gobbled his slice up and asked for "mo" which is a rare thing these days. I added the honey so no syrup would be necessary and I didn't even want any. I bet maple syrup could be used for the same effect. Overall great flavor and a good way to get some veggies in without complaints!
(9)
Alison Love
01/11/2011
This was good but not amazing. Definitely needs more pumpkin flavor unless you're trying to sneak in a serving of veggies like the author. The type of bread used is important. I used a loaf of wheat cause i had it on hand and you couldnt taste the pumpkin at all.
(8)