Pumpkin French Toast

As I mentioned in my Homebodies Unite article, I have come to LOVE cooking. Here is a great recipe for Pumpkin French Toast that I know won’t disappoint – in fact, it’s ruined me for regular French toast. (Side note, this makes a great carb loaded breakfast following an event filled evening of “merry” making – aka New Year’s Eve 😛 ).


Pumpkin French Toast

Easy peasy ingredient list!
Super convenient ingredient list!



White or whole wheat bread slices*

3 eggs

¾ cup milk (I use 1% or almond – whichever is in my fridge)

¾ cup canned pumpkin (NOT pumpkin pie filling)

2 tsp of pumpkin pie spice




Whisk all the ingredients in a bowl until well combined (i.e. the egg yolks are broken and the pumpkin is mixed in fully).

Heat a fry pan or skillet to medium/high – depending how close you’ll be watching it.

Dunk the bread into the egg/pumpkin mixture and place on the heated skillet/pan. Flip when needed to cook the other side.

Best served with unsalted butter and organic maple syrup (just my preference!)

Mmmmm…yummy in the tummy!

*Bread note: if you are using white bread, the toast will come out a bit more soggy and pumpkin tasting. Whole wheat bread, on the other hand, cooks faster and has less of a pumpkin flavour. I don’t know why this is, it’s just something I’ve noticed (yes I do make this recipe a lot!)


Erica 🙂

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