Okay I know this is my second pumpkin recipe this week, but friends, trust me when I say you need to try this recipe.
DIG DEEPER
Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less
It is heaven on a plate, like a little celebration of autumn right in your mouth. It’s also a little like being able to legitimately eat pumpkin pie for breakfast. And if you use the recipe for Skinny Pumpkin Bread that I posted on Monday, it is even relatively good for you, as far as sinfully decadent french toast recipes go.
Try it this weekend. You won’t regret it!
Here is what you need:
1 loaf Skinny Pumpkin Bread, chilled 1 cup Silk Coconut Milk, Vanilla 3 eggs 1 teaspoon vanilla 1 tablespoon maple syrup 1/2 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice butter, coconut oil, or cooking spray maple syrup & powdered sugar
Step 1: Add coconut milk and eggs to a low dish or bowl. (I used an 8×8 baking dish)
Step 2: Add vanilla, maple syrup, cinnamon, & pumpkin pie spice. Whisk well.
Step 3: Slice chilled pumpkin bread. Heat griddle or frying pan on medium to medium-low heat.
Step 4: Briefly soak pumpkin bread in egg mixture. Be sure to get both sides coated, but do not let the bread sit in the mixture for more than a few seconds.
Step 5: Use butter or coconut oil to grease pan. Place coated bread slices on hot griddle and cook until golden brown, 2-3 minutes per side. Serve with butter, powdered sugar, and real maple syrup!
Pumpkin Bread French Toast
Ingredients
- 1 loaf Skinny Pumpkin Bread chilled
- 1 cup Silk Coconut Milk Vanilla
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- butter coconut oil or cooking spray
- maple syrup & powdered sugar
Instructions
- Add coconut milk and eggs to a low dish or bowl. (I used an 8×8 baking dish)
- Add vanilla, maple syrup, cinnamon, & pumpkin pie spice. Whisk well.
- Slice chilled pumpkin bread. Heat griddle or frying pan on medium to medium-low heat.
- Briefly soak pumpkin bread in egg mixture. Be sure to get both sides coated, but do not let the bread sit in the mixture for more than a few seconds.
- Use butter or coconut oil to grease pan. Place coated bread slices on hot griddle and cook until golden brown, 2-3 minutes per side. Serve with butter, powdered sugar, and real maple syrup!
YUM! I love pumpkin anything and I LOVE french toast! Can’t wait to try this!
Me too. I hope you love it–let me know what you think!
Oh. My Goodness. That looks amazing. I know what I’m doing with my frozen pumpkin bread slices now!
Frozen pumpkin bread is perfect for this recipe! Can’t wait to hear what you think!
Looks amazing can’t wait to try out the recipe.
Thanks Abby. I hope you love it!
This looks and sounds delicious! I love that it is lightened up a bit too! With all of the wonderful foods we make during the fall, it’s nice to save a few calories here and there:)
Just discovered your awesome blog and this yummy recipe! I look forward to following you and trying this recipe for my family this weekend! Thanks, Ruth!
Oh my goodness!! I just posted about making banana bread french toast today and then saw your pin! Must be something in the air. Now I’m craving pumpkin bread french toast (and I need a great big griddle like yours it would cut down on everyone fighting over who gets the next piece 🙂 )
I love the photos you’ve used. This is one of the few awesome french toast variation recipes. It’s a good breakfast snack. I’ve seen french toast kebabs, and even suggestions to add garlic and parmesan cheese. This one is among my favorites as well. Thanks for posting 🙂