Pumpkin French Toast

The above photo is what you will feel like after eating these  🙂  We consumed them so fast I couldn’t take a photo.  But she is happily eating her Vitamin A, potassium and fiber!!

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I almost wish I had a pumpkin farm… as much pumpkin as we go through in a day.  Well, another week of pumpkin stuff and going through America’s Test Kitchen’s 30 Minute Recipe book.  So far, the recipes have been awesome and I may have to actually buy the book.  I usually get cookbooks at the library because otherwise we would have no money leftover for food as many books as I go through.  And eating cookbooks just isn’t for healthy!

I had my doubts about this french toast.  I tried it right out of the pan and didn’t like it.  But then, I put maple syrup on it and it was delicious!!!!  I think the lack of sweetness in the batter really made it off-putting at first.  But then when you add the powdered sugar or syrup, the pumpkin french toast was really good.  Otherwise it wouldn’t be on here.  The only recipe we actually never ended up eating was the individual baked oatmeal.  Nobody in my family ate them.  I’ll just add them to my list of Pinterest failures.

Oh, *Update* on Baked Pumpkin Oatmeal:  I tried this recipe using butter instead of applesauce as normally most baked oatmeals use melted butter in their recipe  (I always use applesauce instead).  However, there was NO taste or texture difference!  Crazy.  So, use the applesauce in baked oatmeals!  It’s cheaper, faster and that whole 100 calories fewer helps, too.  And for all those “but it doesn’t have fat in it!” people, the milk you add does have fat (unless it is skim) and the eggs have fat, too.  So those fat soluble vitamins A and D can do their stuff.

Pumpkin French Toast
yield 4 servings

8 thick slices of bread like rustic white, brioche, whole wheat, etc.
1 cup pumpkin
3 eggs
1 and 1/2 cups milk
1 tsp. vanilla
1 tsp. cinnamon
1/8 tsp. nutmeg

1.  Preheat a large skillet or griddle to medium heat.  Melt some butter in it to cook the french toast in.
2.  In a large shallow dish (like 9×13), mix the pumpkin, eggs, milk, vanilla, cinnamon and nutmeg.
2.  Dip your bread into the dish mixture about 30 seconds each side.  Put into the skillet and cook until golden brown – about 2-3 minutes on each side.  Keep warm in a warm oven or under a dish towel.

4.  Add butter and syrup on them and you are good to go!

See she ate the french toast first!  The egg, banana and chocolate O’s were still on her plate.  No, she doesn’t normally get that much food.  But she wanted the O’s and I gave them to her.  Of course, she never ate them because she was full from the french toast, egg and 1/2 banana!  I think an entire country could live just off of the leftovers of toddlers sometimes.

Recipe from HeatherCristo.com