Pumpkin Spice French Toast with Caramelized Apples

French Toast recipe with a cozy, healthy twist from canned pumpkin and caramelized apples

From the usual dripping in butter and syrup, I gave French toast a healthy spin with canned pumpkin and spices. The caramelized apples replace the butter and syrup. Sure they have butter and brown sugar, but I split that up for the table. A drizzle of yogurt adds creaminess and a bit of sweetness.

How to make Pumpkin Spice French Toast

1. Mix pumpkin, eggs, milk, and spices.
2. Dip bread in mixture, flip bread to coat evenly.
3. Cook on griddle 4-5 minutes, until browned on bottom. Turn slices over and cook 3-4 more minutes.

1 teaspoon Pumpkin Spice may be used instead of cinnamon, ginger, nutmeg and cloves.
Or make your own! 1 teaspoon Pumpkin Pie Spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground allspice (or cloves)

How to Caramelize Apples

In a large skillet, over medium heat, add apples, butter, brown sugar, cinnamon and salt. Stir and cook until apples soften and caramelize, 12-15 minutes, reduce heat to low, stir occasionally until ready to serve.

French Toast for anyway, a holiday, or brunch

This recipe is filled with fall flavors, but it’s good anytime. The French Toast can be made ahead and refrigerated before warming in oven to serve. Apples can also be cooked ahead and reheated gently over low heat.

French toast is best with dried or stale bread making a great way to use what you hav and reduce wasted food. I often shop the ‘sale cart’ to find bread for French Toast. Pop it in the freezer so it’s ready when you’re hungry for French Toast – but thaw bread before using.

How to Store

• Keep cooked French Toast warm on baking sheet in 300℉ oven.
• Freeze leftover cooked French Toast in airtight container. Reheat on baking sheet in 300℉ oven for 15 minutes.
• Cooked apples can be refrigerated up to 5 days. Reheat on stove on medium low.

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How to use Leftover Canned Pumpkin

• Leftover canned pumpkin can be frozen in airtight container. Or…
  • stir spaghetti sauce.
  • add to baked oatmeal.
  • mix into mashed potatoes.
  • substitute pumpkin for all the butter in mac and cheese.
  • add to chili.

If you like this recipe, you may like cooking with me in virtual classes

Click the link above to learn more

• Egg and Cheese Pasta
• Baked Peach Oatmeal
• Coconut Seed Clusters
• Berry Cardamon Baked Oatmeal

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Pumpkin Spice French Toast with Caramelized Apples

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Pumpkin Spice French Toast with Caramelized Apples and yogurt drizzle. Easy to make and special enough for holidays.

• Author: Judy Barbe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Breakfast
• Method: Griddle
• Cuisine: American

Ingredients

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• 2 apples, washed, cored, sliced ¼-inch
• 2 tablespoons butter
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ cup canned pumpkin puree (not pie filling)
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 8 slices thick cut bread, sourdough, challah, Texas toast
• Yogurt, plain, vanilla or honey
• Cooking spray or butter

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Instructions

Caramelized Apples In a large skillet, over medium heat, add apples, butter, brown sugar, cinnamon and salt. Stir and cook until as apples soften and caramelize, 12-15 minutes, reduce heat to low, stir occasionally.

Pumpkin Spice French Toast 

Heat griddle to 350℉ or a non-stick pan over medium heat with a teaspoon of butter or cooking spray.

In a large pie plate, combine pumpkin, eggs, milk and spices. Mix with a fork or whisk until fairly smooth. Dip bread in mixture, flip bread to coat evenly.

Place bread on griddle and cook 4-5 minutes, until browned on bottom. Turn slices over and cook 3-4 more minutes.

Serve Top French toast with apples, dollop yogurt over apples.

Notes

• Pears may be substituted for apples.
• 1 teaspoon Pumpkin Spice may be used instead of  cinnamon, ginger, nutmeg and cloves.

1 teaspoon Pumpkin Pie Spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground allspice (or cloves)

• Leftover canned pumpkin can be frozen in airtight container. Or…
• stir spaghetti sauce.
• add to baked oatmeal.
• mix into mashed potatoes.
• substitute pumpkin for all the butter in mac and cheese.
• add to chili.