Pumpkin Pie French Toast
Author: Ella Smith
Recipe type: Breakfast
Serves: 6 slices (3 servings)
- ¾ cup unsweetened almond milk
- 3 large eggs
- 1 Tablespoon pure maple syrup + more for serving
- ½ cup canned pure pumpkin
- 1 teaspoon cinnamon + more for serving
- ¼ teaspoon nutmeg
- 6 slices whole wheat sandwich bread
- oil for pan (I used olive oil)
- pecans for serving
- coconut whipped cream for serving
- If you want to serve all at the same time, preheat oven to 250 degrees F. and line a baking sheet with parchment paper.
- In a large, low bowl, whisk almond milk, eggs, maple syrup, pumpkin, cinnamon and nutmeg together.
- Heat olive oil or coconut oil in large skillet or griddle over medium heat.
- Meanwhile, soak bread in egg mixture for 1-1.5 minutes. (immersing completely)
- Cook until firm on each side.
- Meanwhile, soak another slice of bread in egg mixture.
- Place in oven once done.
- Lower stove heat to medium-low.
- Repeat with remaining bread.
- Between cooking the last few slices, chop pecans and prepare coconut whipped cream.
- Serve warm with coconut whipped cream, pure maple syrup and pecans.
Serving size: 2 slices (without toppings) Calories: 314 Fat: 8.6g Carbohydrates: 54.5 Sugar: 15.8g Fiber: 15.2 Protein: 16.6
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/pumpkin-pie-french-toast/
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