Recipe by Andrea Cushman
"A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!"
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canned pumpkin puree
pumpkin pie spice
finely chopped walnuts
I have made other pumpkin french toast recipes, and none compare to this one. I think what sets this one apart must be the cream, the pumpkin pie spice and vanilla extract. I could taste the pumpkin in this recipe and the flavor overall was great. I used whole grain bread as I wanted to make this as a healthy breakfast for my family however, if I was making this simply to indulge tastebuds, I would go for slices of french bread and top it all off with generous dollops of spiced whipped cream, or a scoop of vanilla ice cream and a good drizzle of maple syrup, as suggested. The whole family loved this recipe.
I was unimpressed with this recipe. Even after adding additional pumpkin to the "batter", the french toast, just tasted like french toast. And the pumpkin made it heavy, and not like and fluffy like other french toast recipes I've tried in the past.
Very good. I used Carnation evaporated milk. This woorks great with the flavored Coffeemate liquid creamers too. French Vanilla or the holiday flavor you like best. Thanks Andrea. Pumpkin worked into any recipe is so good for you.
I used organic eggs, fat free half-n-half, Trader Joe's pumpkin puree and I actually used all pumpkin pie spice which was 1 1/4. My kids really enjoyed this. I made a homemade maple-vanilla syrup to drizzle over the top and I'll tell you...they ate all but one piece. I tried a bit and thought it was pretty good, though I might like to increase the pumpkin to a half cup and maybe cut the half-n-half to a quarter cup next time to REALLY taste the pumpkin. Using the maple-vanilla syrup with it was a good idea.
These were great! One addition that I did, was to add 1 ts of brown sugar. Other wise everyone loved them!
I didn't happen to have any cream or walnuts on hand and I needed to cut the recipe in half, but I figured I would try this recipe anyway. I used 2 eggs, about a 1/4 cup of milk, 1/4 cup of canned pumpkin, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, and 1/8 teaspoon of ground ginger and ground cloves. It still turned out phenomenal! This definitely feels like you're dipping the bread into pumpkin pie mix and it's absolutely delicious!
A nice change of pace from traditional French toast. Even though I stirred the batter though between bread dippings, the walnuts tended to slide to the bottom of the batter, so that the first pieces of toast had few nuts and the last ones had the bulk of them. To compensate next time, I will use a serrated spoon and scoop up some walnut pieces from the batter to sprinkle on the tops of breads as they are lowered onto the griddle. I tried this out toward the end and it worked well.
This was wonderful! I used plain half and half, but it I am going to try it again with Gingerbread flvaored creamer. The pumpkin mixture absorbed nicely into the bread. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie French Toast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
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