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Oct 03
54

Pumpkin French Toast

Pumpkin French Toast

French toast is one of my favorite breakfasts. I’ll pick it over pancakes or waffles any day. When I saw a recipe adding pumpkin to French toast it sounded like a match made in Heaven…especially since I always want everything pumpkin this time of year. The pureed pumpkin and pumpkin pie spice really add a warm, seasonal Autumn twist to traditional French toast. I loved how fast it was to heat these up as leftovers, and you could certainly freeze any that you didn’t plan to eat within a few days. I left the toppings up to you, but I actually liked mine with some light Reddi-wip and a little more pumpkin pie spice sprinkled over the top. Add a link of turkey breakfast sausage and some fruit salad and you have a perfect, filling & complete breakfast worthy of company, family or just a quiet morning by yourself.

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Pumpkin French Toast

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Pumpkin French Toast

Yield: 5 (2 slice) servings

Ingredients:

  • 3 large eggs
  • ½ cup skim milk
  • ¾ cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 10 slices light wheat bread (such as Pepperidge Farms light style)

Directions:

  1. In a large shallow bowl (I usually use a glass pie plate), combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.
  2. Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between!

Weight Watchers Freestyle SmartPoints:
3 per (2 slice) serving (SP calculated using the recipe builder on weightwatchers.com), a serving was 4 SP on the previous program

Weight Watchers Points Plus:
4 per (2 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
145 calories, 22 g carbs, 3 g sugars, 4 g fat, 1 g saturated fat, 10 g protein, 7 g fiber (from myfitnesspal.com)

slightly adapted from 5 Dollar Dinners

54 comments on “Pumpkin French Toast”

  1. I just cooked two Pie Pumpkins and now have 8 cups of puree. Can’t wait to try this with Fresh. Once you have fresh pumpkin puree, you will never go back to canned! Thank you for the recipe and I hope you are feeling better!!!
    Nancy

  2. Hi Emily ~
    I can hardly wait to give these a try. I’m a little confused …please clarify what you mean by: Yields 5 (2 slice) servings. WW P+: 4 per serving (a serving of four pancake bites is 4 P+) …what do you mean by ‘pancake bites’?

    Thanks!
    Chris

  3. Looks/Sounds AMAZING!

  4. Looks delish! I love pumpkin recipes.

  5. yum, yum, yum! making this weekend 🙂

  6. This looks great!! Would it be possible to make it like a baked french toast where everything goes into a casserole and then in the fridge overnight?

  7. JUST TO LET YOU KNOW, YOUR SITE WAS MENTIONED ON NEIL SAAVEDRA’S “THE FORK REPORT” ON KFI RADIO!!!

  8. tried this last night, YUM and so easy!

  9. This was great! I made it with egg substitute instead of eggs and it was wonderful! I froze the rest to eat throughout the week for breakfast 🙂 Yum!

  10. I made these yesterday and they were a bit hit! My boyfriend absolutely loved them! He gave them a 9/10!!! I didn’t have any pumpkin pie spice mix so I had to make my own and I think I was missing a little something. Still turned out great.

  11. I made these Saturday morning… followed your recipe except I didn’t have pumpkin pie spice so subbed cinnamon, clove and nutmeg and used rustic crusty french bread instead of regular bread… it was sooooooo delicious! I felt like I was cheating!!

  12. Emily, these were excellent!! I was set on making pumpkin French toast for the fall, but I was happy to find a healthier option. Thanks so much for sharing!

  13. Just made this for my boys for dinner, they loved it! I tried a few bites and agree, its delicious! Thanks for all the great recipes!

  14. I was disappointed in this one. Mine didn’t have much flavor at all. I don’t know if my pumpkin pie spice was too old or what. 🙁

  15. Just a sidebar, but I use Nickels 35 bread (only 1 point/slice)… Wondering if that would reduce points further!? 🙂 Haven’t calculated it out yet.

  16. Just a sidebar, but I use Nickels 35 bread (only 1 point/slice)… Wondering if that would reduce points further!? 🙂 Haven’t calculated it out yet.

  17. Better to use egg whites and Cinnamon raisen bread (one with out too much sugar). Yummy!

  18. I can’t wait to try this – it looks delicious! I picked this as one of My Friday Favorites this week – you can check it out here – http://wp.me/p2hp9V-DQ

  19. I had to use rehydrated sweetened condensed milk because my milk was spoiled, but I vote this as the greatest comfort food EVER! Thank you for the recipe!

  20. 1 t pumpkin spice… Is that a teaspoon?

  21. This was so good! My husband and I both loved it and will be making it again.

  22. Hey Emily! Just wanted to let you know I posted a slightly adapted version of this recipe on my blog. Here’s the link: http://kuechenchaotin.de/kuerbis-french-toast/. It’s in german but I have a translation tool in my sidebar if you want to read it.
    Thank you for sharing, I love this!
    Much love,
    Mia

  23. Emily, Emily, Emily – awwwh Emily!! You are a woman after my own heart. I love pumpkin and this is my favorite time of year. For some reason most companies consider pumpkin to be a Fall only vegetable/fruit(?) and by June I’m beginning to suffer pumpkin withdrawal. I’m going to make this French Toast this weekend for brunch and serve it with a hot cup of Bigelow’s Pumpkin Spice tea with a big dash of fat-free creamer and sprinkle of nutmeg (a seriously underappreciated spice in my opinion). Thanks for coming up with these great recipes!
    Sharon Rasmussen

  24. made this morning it was a big hit!

  25. I tried this recipe this morning. Last night tried the taco “cupcakes” and for lunch today made the what lasagna “cupcakes”. Everything has been VERY tasty! Keep up the great recipes. I look forward to trying more.

  26. Did I tell you that I served this to the whole gang over Thanksgiving. Your cousin Skip had hard about it somewhere and wanted me to make some, so I used your recipe. Well mostly, didn’t have P. pie spice. But cinnamon, nutmeg, and a dash of clove was great. Very popular. M-m. Thanks. Aunt Sue.

  27. I think I did something wrong! All my pumpkin coating stuck to the pan. 🙁 Either I had the heat too high or it was the fact that I used egg substitute and almond milk. It was still pretty tasty though!

  28. This recipe was delicious!

  29. This is amazing. Had it for dinner 😉 sprinkled a little extra pumpkin spice over it. I’m gonna try adding vanilla extract next time. So worth the four points 😉

  30. Could you leave this in the refrigerator overnight and bake in the morning? If so what temperature would you bake it and for how long?

  31. Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html

  32. This was easy quick and delish. I wanted to pin it but don’t see the pintrest button.

  33. Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!
    Here’s the presentation about the competition:
    Competition: Win iPad or Money
    And here’s their facebook page:
    Facebook Page

    I hope you will be win..

    Thanks

  34. This sounds absolutely amazing!! I really want to try making a vegan version!

  35. Wow! One 15 oz can of pumpkin puree and I’ve made the Pumpkin French Toast recipe (half went in the freezer) and made two batches of your Pumpkin Chocolate Baked Oatmeal Singles. Not sure why my French Toast wasn’t too pretty but it was absolutely delicious. Will make again for sure. And the pumpkin singles are one of my favorite flavors of your baked oatmeal recipes. I love your blog and find it so helpful to staying on my WW online program.

  36. Like Anonymous, I had this for dinner and it was perfect for dinner while my husband was travelling.

  37. Made this for dinner 2 nights ago. My family of 6 absolutely loved it. I did drizzle a bit of pure maple syrup and topped with a dollop of fat-free whipped cream. HUGE hit. Thank you for a delicious, low point fall recipe.

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