Oct03
54
posted by Emily Bites in All Recipes, Breakfast, vegetarian
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. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Print Recipe Rate this Recipe
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Calories: 145kcal
This recipe adds a warm, seasonal Autumn twist to traditional 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
Instructions
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.
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!
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
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)
MyWW SmartPoints per (2 slice) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
4 per (2 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)
slightly adapted from5 Dollar Dinners
Author: Emily Bites
Course: Breakfast
Cuisine: American
Keyword: Fall Breakfast, Pumpkin Spice, Weight Watchers, WW Breakfast
posted on October 3, 2012
54 comments »
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54 comments on “Pumpkin French Toast”
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Anonymous — October 3, 2012 @ 11:15 pm Reply
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-
Unknown — October 24, 2012 @ 2:50 am
It is so easy and cheaper in the long run to make your own pumpkin puree
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Chris — October 3, 2012 @ 11:40 pm Reply
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-
emilybites — October 3, 2012 @ 11:42 pm
Sorry, I used another recipe as a template and didn’t realize I forgot to remove that line. All fixed!
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Sandi — October 5, 2012 @ 7:48 pm Reply
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?
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Anonymous — October 6, 2012 @ 11:40 pm Reply
JUST TO LET YOU KNOW, YOUR SITE WAS MENTIONED ON NEIL SAAVEDRA’S “THE FORK REPORT” ON KFI RADIO!!!
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Anonymous — October 7, 2012 @ 3:43 pm Reply
tried this last night, YUM and so easy!
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MaggieE — October 8, 2012 @ 6:50 pm Reply
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!
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Sara — October 8, 2012 @ 11:35 pm Reply
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.
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LeAnn — October 9, 2012 @ 12:29 pm Reply
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!!
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Anonymous — October 14, 2012 @ 8:41 pm Reply
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!
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Amanda — October 16, 2012 @ 2:36 am Reply
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!
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emilybites — October 17, 2012 @ 1:52 am
Yay, I love breakfast for dinner! Glad to hear it was a hit with the fam 🙂
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Misty — October 16, 2012 @ 5:38 pm Reply
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. 🙁
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Abby Curtis — October 17, 2012 @ 1:47 am Reply
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.
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Abby Curtis — October 17, 2012 @ 1:47 am Reply
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.
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Anonymous — October 18, 2012 @ 3:15 am Reply
Better to use egg whites and Cinnamon raisen bread (one with out too much sugar). Yummy!
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Maureen — October 19, 2012 @ 12:50 pm Reply
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
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Anonymous — October 25, 2012 @ 6:21 pm Reply
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!
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emilybites — October 30, 2012 @ 1:52 am
Yes, a lowercase t is a standard abbreviation for teaspoon and a capital T stands for tablespoon. 🙂
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Anonymous — November 3, 2012 @ 5:32 pm Reply
This was so good! My husband and I both loved it and will be making it again.
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Mia — November 4, 2012 @ 11:11 am Reply
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 -
Sharon Rasmussen — November 27, 2012 @ 7:42 am Reply
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 -
Amanda Moore — November 27, 2012 @ 4:32 pm Reply
made this morning it was a big hit!
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Anonymous — November 28, 2012 @ 6:00 pm Reply
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.
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suer — December 16, 2012 @ 2:47 am Reply
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.
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Anonymous — February 20, 2013 @ 2:43 pm Reply
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!
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Anonymous — March 21, 2013 @ 10:11 pm Reply
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 😉
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Anonymous — March 27, 2013 @ 1:36 am Reply
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?
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T.J. Eich — September 2, 2013 @ 2:12 pm Reply
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
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Jenna Powell — September 8, 2013 @ 3:04 pm Reply
This was easy quick and delish. I wanted to pin it but don’t see the pintrest button.
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Ashiq Rahman — September 27, 2013 @ 10:41 am Reply
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 PageI hope you will be win..
Thanks
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Hannah @ CleanEatingVeggieGirl — October 8, 2013 @ 5:39 pm Reply
This sounds absolutely amazing!! I really want to try making a vegan version!
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Jeanne Morton — July 25, 2018 @ 9:04 am Reply
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.
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Jeanne Morton — July 25, 2018 @ 9:06 am Reply
Like Anonymous, I had this for dinner and it was perfect for dinner while my husband was travelling.
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Toni — October 19, 2018 @ 11:53 pm Reply
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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