Pumpkin French Toast!

Good morning and happy Saturday!

You may be saying to yourself, “But V, you normally post on Fridays?!”  I know, I know, I just wanted to make sure you were paying attention. ; ) But in all honesty, I had a busy week with tests, practicals and projects for class and wasn’t able to get to post this until today.  But I think the extra day of waiting is absolutely worth it for today’s recipe: Pumpkin French Toast!


Drool… This is a perfect meal for breakfast during the fall, and the added crunch of the almonds alongside the softer French toast just adds to the appeal.  Also, I found that strawberries pair fairly well with pumpkin! Yum!

Below you will find the ingredients needed for this delicious fall recipe!



2 T. Pumpkin puree

1/4-1/2 Cup of milk

2 Egg whites

1/2 tsp. Cinnamon

1 tsp. Pumpkin spice

1/2 tsp. Sugar

3-4 Pieces of bread

1/4 Cup slivered almonds

4-5 Strawberries

First thing’s first, we make the batter!  Combine the pumpkin puree, milk, eggs, cinnamon, pumpkin spice and sugar in a bowl and whisk it until there are no clumps of puree.

Just a Little Tip (JLT):  I used a shallow Pyrex dish that I knew would nicely fit the slices of bread when I dip them into the batter.


Next, add a slice of bread to the batter.  After coating one side, flip over using a fork and coat the other.

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Now, fire up a pan on the stove, preferably non-stick, and add some butter.  Once the pan is hot, add the piece of battered bread and turn to a medium-low heat, so as not to burn the toast, and let brown.  Flip over using a spatula and allow for the remaining side to brown.

JLT:  If you encountered that the bread is still super soft in the middle, even after browning both sides of the toast stove top, it’s perfectly okay to transfer your toast to a sheet tray (aka baking sheet) and finish the toast off in the oven.  If you need to do this, I would recommend setting your oven to the golden 350F.  Just make sure to check on the toast every couple of minutes while it’s in the oven, otherwise it may overcook.


Now that we’ve had that disclaimer, let us plate!  I did two slices of French toast, layering the slivered almonds between each, covered with some maple syrup and topped it with a cut up strawberry!


Voila!  A fun and tasty seasonal breakfast you can make for friends and family!

I hope you enjoyed this recipe!  As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend! Until next Friday, when our food adventure continues!

Buen provecho!


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