Ah yes… pumpkin. I love pumpkin as much as the next person, but I admit, having 1/2 a can of pumpkin left over from whatever I was making (maybe Pumpkin Oatmeal?) and not knowing what to do with it can be annoying.
One day, I was craving french toast, and it was fall, so of course… PUMPKIN FRENCH TOAST. It was genius. I’m writing this blog post in Febuary, and I admit… I still eat this recipe… It’s almost spring… I have no shame… Let’s get onto the recipe…
INGREDIENTS (Serves one):
2-4 pieces of bread of choice- any kind will work (or how ever much you’d like- I show four in these photos but that was because I was making them for someone else as well, normally I’d do 2-3 pieces)
6 tbsp liquid egg whites OR 2 eggs
2 tbsp pumpkin puree
3 tbsp almond milk
Dash of cinnamon
Dash of pumpkin pie spice
On a plate, mix all ingredients together (the pumpkin will clump, so mix well!). With the stovetop on a low-medium heat, spray a pan with non stick spray. Take a piece of bread and dip it in the mixture, flipping it once so both sides get a coating. Transfer to the pan, and let it cook. This will take about 2 minutes, but it depends on how you like it and your stovetop. Flip the bread once it’s ready, and let the other side cook. Once done, transfer to a clean plate and repeat those steps! After it’s finished, top with whatever you’d like (I like to add some sort of fruit and a drizzle of maple syrup) and enjoy. I’m seriously obsessed with this recipe and can’t recommend it enough!
Pumpkin French Toast topped with strawberries, blueberries, and cinnamon
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