It’s my favorite meal, even if I’m eating it for dinner (maybe especially if I’m eating it for dinner). It’s also the meal that tends to get the least resistance from the kids. We can usually agree on breakfast!
This 21 Day Fix Pumpkin French Toast is a family-favorite. Because pumpkin, but also because french toast.
(random site note…I googled “is french toast capitalized?” because that is one of those things I always wonder when I write about things like french toast and greek yogurt, and guess what?! NOBODY KNOWS. Depending on your source, it is capitalized or it is not capitalized. So for this, I am going with NOT. Carry on, then!)
21 Day Fix Pumpkin Spice French Toast
This makes a big batch – about 10 slices! You can freeze these to eat later. Just stick in the toaster or microwave to warm up.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 5 (one serving = 2 slices)
Ingredients:
- 10 slices of whole wheat bread
- 2 eggs
- 1/2 cup almond milk, unsweetened
- 1/4 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- non-stick cooking spray
Directions:
In a bowl, mix the eggs, pu,pkin, almond milk, pumpkin pie spice, cinnamon, and vanilla.
Place bread slices in the bowl, one at a time, and coat each side with the egg mixture.
Spray a skillet with non-stick cooking spray. Place bread slices in skillet (we use a large skillet and I usually do two at a time) and cook on medium heat until golden brown on each side, about 2-3 minutes. You can lift a corner to see what it looks like before flipping if you’re not sure.
Serve right away. Save or freeze any leftovers for another day.
The french toast in these pictures is served with 2 teaspoons butter and 2 teaspoons pure maple syrup.
21 Day Fix Pumpkin Spice French Toast
Ingredients
- 10 slices of whole wheat bread
- 2 eggs
- 1/2 cup almond milk unsweetened
- 1/4 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- non-stick cooking spray
Instructions
- In a bowl, mix the eggs, pumpkin, almond milk, pumpkin pie spice, cinnamon, and vanilla.
- Place bread slices in the bowl, one at a time, and coat each side with the egg mixture.
- Spray a skillet with non-stick cooking spray. Place bread slices in skillet (we use a large skillet and I usually do two at a time) and cook on medium heat until golden brown on each side, about 2-3 minutes. You can lift a corner to see what it looks like before flipping if you're not sure.
- Serve right away. Save or freeze any leftovers for another day.
- The french toast in these pictures is served with 2 teaspoons butter and 2 teaspoons pure maple syrup.
Notes
Nutrition
The container counts on this are a little tricky. There is only 1/4 cup pumpkin puree and 2 eggs spread across the entire recipe. That’s only 1/4 purple and 1 red, divided by 5. Sooo…I am not going to count the purple here (it would be .05 purple container). Honestly, the red only amounts to 1/5 red…but I’m going to include that in the container counts. It’s important not to do this too often because all the little things we don’t count are adding up!
Another option would be to call it a yellow treat swap and be done with it. But for those of you who want the container counts, they’re below!
21 Day Fix Container counts, per serving (serving size = 2 slices french toast with 2 teaspoons butter and 2 teaspoons pure maple syrup):
- 2 yellow
- .2 red
- 2 teaspoons
- 2 sugar teaspoons (for the syrup)
Here are some other recipes, from my favorite 21 Day Fix bloggers, that I think you might like:
I hope you guys love these as much as we do! I’ve got some other pumpkin recipes I think you might like below:
This sounds so yummy, I can’t wait to try it!
It’s a favorite around here!
This looks delicious! It will be one of my features this Saturday at the Snickerdoodle Link Party!
Giggling at the typo. In directions it says pupkin. Made me chuckle.
Gonna try these this weekend!
Oh geez!! Thanks for catching that…lol!