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PUMPKIN FRENCH TOAST

by Rebecca September 30, 2020

Prep Time: 5 mins | Cook Time: 6 mins | Total Time: 11 mins | Servings: 12

Gosh, this is the best French Toast I’ve ever made! For a perfect Fall, breakfast gives this a try and I’m pretty sure you’ll get hooked in a heartbeat. You’ll love the sweetness, that perfect spice, topped with a super easy homemade whipped pumpkin butter.

INGREDIENTS

4 eggs

2/3 cup milk – (whole, low-fat or skim)

1/2 cup pumpkin puree

1 1/2 tsp vanilla extract

1 tsp ground cinnamon

1 tsp pumpkin pie spice

12 slices Texas toast – OR french bread, OR challah, OR croissant halves

WHIPPED PUMPKIN BUTTER:

1/2 cup salted or unsalted butter – ( 1 stick), room temperature

1/3 cup pumpkin puree

3 tbsp maple syrup – or honey

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

HOW TO MAKE PUMPKIN FRENCH TOAST

Step 1: Melt a little amount of butter in a large non-stick skillet over medium heat.

Step 2: Add the eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice in a rectangular baking dish. Whisk well.

Step 3: Then, dip each piece of bread into the mixture on both sides before putting into the hot skillet with melted butter.

Step 4: Cook the bread for approximately 2 to 3 minutes on each side or until golden brown. Do this for the rest of the ingredients.

Step 5: Serve the toasts hot with whipped pumpkin butter, maple syrup, and some toasted chopped nuts.

For the pumpkin butter:

Step 1: Add the softened butter in a small mixing bowl. Use a hand mixer to beat for about 2 minutes or until light and fluffy.

Step 2: Then, add in the pumpkin puree, maple syrup or honey, vanilla, cinnamon, and pumpkin pie spice. Continue beating for a minute more or until fluffy.

Step 3: Place in an air-tight container and store in the fridge for up to 5 days.

Notes:

For a sweeter french toast, add a tablespoon of brown sugar to the mixture.

NUTRITION FACTS:

Serving: 12g | Calories: 261kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 239mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 7mg

PUMPKIN FRENCH TOAST

Rebecca Prep Time: 5 mins | Cook Time: 6 mins | Total Time: 11 mins | Servings: 12 Gosh, this is the best French Toast I’ve ever made! For a perfect… Main Dish Recipes PUMPKIN FRENCH TOAST European Print This
Serves: 12 Prep Time: 5 mins Cooking Time: 6 mins 6 mins
Nutrition facts: 261 calories 17 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 eggs
  • 2/3 cup milk - (whole, low-fat or skim)
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 12 slices Texas toast - OR french bread, OR challah, OR croissant halves
  • WHIPPED PUMPKIN BUTTER:
  • 1/2 cup salted or unsalted butter - ( 1 stick), room temperature
  • 1/3 cup pumpkin puree
  • 3 tbsp maple syrup - or honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

Step 1: Melt a little amount of butter in a large non-stick skillet over medium heat.

Step 2: Add the eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice in a rectangular baking dish. Whisk well.

Step 3: Then, dip each piece of bread into the mixture on both sides before putting into the hot skillet with melted butter.

Step 4: Cook the bread for approximately 2 to 3 minutes on each side or until golden brown. Do this for the rest of the ingredients.

Step 5: Serve the toasts hot with whipped pumpkin butter, maple syrup, and some toasted chopped nuts.

For the pumpkin butter:

Step 1: Add the softened butter in a small mixing bowl. Use a hand mixer to beat for about 2 minutes or until light and fluffy.

Step 2: Then, add in the pumpkin puree, maple syrup or honey, vanilla, cinnamon, and pumpkin pie spice. Continue beating for a minute more or until fluffy.

Step 3: Place in an air-tight container and store in the fridge for up to 5 days.

Notes:

For a sweeter french toast, add a tablespoon of brown sugar to the mixture.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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