I made French Toast for the first time this morning. Many don’t know this, but pumpkin spice is one of my favorite flavors. It’s my guilty pleasure. With some canned pumpkin and sprouted Sesame Ezekiel Bread laying around, I decided to try my hand at an American class, but with a healthy, fall twist.
Here’s my Pumpkin French Toast recipe:
The Batter:
- 1/2 cup coconut cream
- 3/4 cup pumpkin puree
- 2 eggs
- ground cinnamon
- maple syrup
- sea salt
The Process
- mix batter ingredients together
- put coconut oil in a medium saucepan
- turn on medium heat
- dunk both sides of bread into batter and place on warmed pan
- cook until brown on both sides
- serve with whatever you want (maple syrup is a good idea)
And voilà. There you have it. A not-too-sweet, not-too-savory Pumpkin Breakfast treat for these cooler fall months.
I sincerely hope you enjoy it as much as Camille and I did.