The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Pie French Toast with Cinnamon Whipped Cream

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious Fall breakfast that the whole family will love—and they won’t even know that they’re eating a vegetable!

Ingredients

  • FOR THE FRENCH TOAST:
  • 3 whole Eggs
  • 1 cup Milk
  • ¾ cups Pumpkin Puree (not Pie Filling)
  • 2 Tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • 10 slices Multi-grain Bread (or Whatever Bread You Prefer)
  • 1 teaspoon Butter, For Frying
  • FOR THE CINNAMON WHIPPED CREAM:
  • 1 cup Whipping (heavy) Cream
  • 2 Tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Ground Cinnamon

Preparation

A note about the timing: Chill the bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes while you make the French toast.

For the French toast:
In a medium bowl, whisk together all of the French toast ingredients (except bread and butter) until they are well combined.

Preheat a non-stick skillet over medium-high heat and add a little butter to the skillet. Dip a piece of bread into the egg mixture until it is soaked on both sides. Place the bread into the skillet and cook for 1-2 minutes per side, depending on the thickness of your bread. The French toast is done when the center is slightly firm and it is golden brown. Remove it from the skillet to a plate and repeat with the rest of the toast.

Serve with cinnamon whipped cream, toasted pumpkin seeds and maple syrup.

For the cinnamon whipped cream:
Pull the chilled mixing bowl out of the fridge/freezer. Use your stand mixer and whisk the cream on medium-high speed for 2 or 3 minutes. Slowly pour in the granulated sugar, vanilla extract and cinnamon. Turn mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Chia Breakfast Pudding
Profile Photo by Howie Fox in Breakfast
Our Chia Breakfast Pudding calls for just 5 ingredients. Excellent for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Homemade Migas
Profile Photo by Becca Davis in Breakfast
Homemade migas are a Texas staple!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Lemon Blackberry Baked Pancake
Profile Photo by Brie at Toaster Oven Love in Breakfast
A light and fluffy berry-filled pancake you can make in your...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bacon and Egg Breakfast Pizza
Profile Photo by Gayle | Pumpkin 'N Spice in Breakfast
If you’re looking for a new way to eat eggs and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy