Pumpkin Pie French Toast

So, who’s seen enough pumpkin this month?

Anyone getting tired of it yet?

Because I could just keep this lovely plate of deliciousness all to myself!

But I’m going to venture to say that there are at least a few of you out there who aren’t already sporting an orangish glow just yet, so please, allow me to introduce you to…

Your new favorite French toast recipe! 😉

Pumpkin Pie French Toast

By: Heather @ Kiss My Broccoli

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: fry breakfast high fiber vegetarian eggs pumpkin puree whole wheat bread maple syrup fall

Ingredients (Serves 1)

  • 2 whole eggs (or 1 whole egg + 2 egg whites for a lighter version)
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon maple extract
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon milk of choice
  • 1/2 tablespoon butter
  • 2-3 slices whole wheat bread (I used this low calorie bread so I had 3 slices)


1. Set a non-stick skillet over medium heat and add butter to melt.
2. In a small bowl, combine eggs, pumpkin, extracts, spices, and milk and whisk well.
3. Transfer mixture to a shallow dish and allow bread slices to soak* (30 secs – 1 minute) before transferring to pan to cook.
4. Cook each side approximately 5 minutes or until brown and crispy.
5. Plate and top with pumpkin butter, nut butter, cranberries, walnuts, and/or maple syrup.

*The trick to making PERFECT French toast is allowing the bread enough time to really soak up your egg mixture…don’t dip…SOAK! You’ll thank me later! 😉

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While in St. Louis, my friend, Eric, had mentioned that French toast was the ONE breakfast from his childhood that he always looked forward to the most. Since I’d already blown his mind (his words, not mine) with the Pumpkin Pecan Pancakes, it only made sense to see if I could wow his tastebuds with a French toast version!

And we were BOTH fans! The pumpkin flavor was spot on. The buttery crisp crust was the perfect complement and the addition of the maple extract really took it to a whole new level.

Seriously, you HAVE got to make this!

And for all my no egg eaters out there…try my VEGAN version!

I topped mine with a big spoonful of pumpkin puree, dried cranberries, and toasted pecans and then added a drizzle of pure maple syrup post photo!


What’s the one breakfast you remember most from your childhood?

What do ya say? Had enough pumpkin?
Because I may still have a few ideas! 😉

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