Dee's Pumpkin French Toast

Prep Time
Cook Time
Ready In

"This is my take on the French toast cause I got alot of cans pumpkin, i dont add milk normally to my french toast , but im adding the option for those of you that do"

Original recipe yields 4 servings


  • Serving Size: 1 (143.8 g)
  • Calories 244.7
  • Total Fat - 17.2 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 239.7 mg
  • Sodium - 193.6 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 13.6 g
  • Protein - 7.9 g
  • Calcium - 62.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 38.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large shallow bowl (I usually use a glass pie plate), combine the eggs,milk if you are using molasses, pumpkin and spice and whisk together until thoroughly mixed. Set aside.

Step 2

Mist a griddle or skillet with cooking spray and bring to medium-low to medium heat. you need this and butter they are sticky rascals

Step 3

Add some butter. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture.

Step 4

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.

Step 5

You will likely need to do several batches – don’t forget to re-mist your griddle with cooking spray in between! and butter.

Tips & Variations

No special items needed.


1 Reviews


I made a half recipe for the two of us with 5 small pieces of bread. I think I needed only about half the butter (but you definitely want to add more between each batch or it will really stick). Added a sprinkle of salt and maple syrup to the final product, and it made a nice breakfast. I would love to experiment more with this recipe - I might try adding milk to it and maybe more pumpkin pie spice, as DH is a real pumpkin pie lover.


review by:
(20 Jul 2015)