Pumpkin French Toast
This is a simple, fall-themed breakfast idea. It takes less than 10 minutes and is a crowd-pleaser. That means your older kids and spouse will like it too!
We served ours with eggs + prosciutto and some applesauce, but you could serve it plain too, especially if you’re in a hurry. The nice thing is that these have a little protein (via the eggs and milk) and a veggie (via the pumpkin).
(The blue plate pictured above is from EZPZ.)
PUMPKIN FRENCH TOAST
Serves 2 adults and 1 baby; Good 6 months and up (see notes below)
- 5-6 slices of bread, cut in half*
- 2 eggs
- 3/4 cup whole milk
- 2 tbsp pumpkin puree
- 1/2 tsp ground cinnamon
- pinch of ginger
- pinch of nutmeg
- butter or oil for lightly frying
*I cut the bread in half because (a) it makes them a little more handheld and (b) I can fit more into the pan when they’re smaller!
- Heat the butter or oil on medium heat in a skillet.
- Combine all ingredients (besides the bread and butter). Mix thoroughly!
- Dip each piece of bread into the mixture and place into the hot pan.
- After 2-3 minutes, flip each piece and cook an additional 2 minutes. (They should be slightly golden.)
BEGINNERS. Bread, milk, and eggs are potential allergens. Omit the eggs if baby is allergic. Use a non-dairy milk if baby can’t have dairy. And swap out sliced bread for whatever bread you like! That can be French bread or pita bread or anything else you may have. Crunchy bread works nicely because it softens up just a bit!