Pumpkin French Toast With Toasted Walnuts Recipes

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.

PUMPKIN FRENCH TOAST

Pumpkin French Toast image

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

Provided by CARI

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 eggs
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

Steps:

Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g

PUMPKIN PIE FRENCH TOAST

Pumpkin Pie French Toast image

A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!

Provided by Andrea Cushman

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 large eggs
½ cup half-and-half cream
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread

Steps:

Heat a lightly oiled skillet over medium heat.
Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g

PUMPKIN FRENCH TOAST WITH TOASTED WALNUTS

Pumpkin French Toast With Toasted Walnuts image

This has the nicest autumn-y flavor. I like it served drizzled with maple syrup, but the topping possibilities are endless with this.

Provided by SweetySJD

Categories Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup liquid egg substitute or 1 egg
2 tablespoons pumpkin puree
1 teaspoon sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon whole wheat flour
2 tablespoons skim milk
2 slices whole wheat bread
2 tablespoons walnuts, raw, coarsely chopped

Steps:

Combine first six ingredients in a shallow bowl.
Heat a skillet until water droplets dance. Grease the skillet (use whatever you prefer).
Dip one slice of the bread in the mixture, make sure it is fully coated.
Put coated bread in greased pan and cook about 3 minutes each side, or until golden brown. Repeat with other slice.
Throw walnuts in the pan and stir (keep them moving!) until they are toasted. Put them on top the toast.

Nutrition Facts : Calories 321.8, Fat 11.7, SaturatedFat 1.4, Cholesterol 0.6, Sodium 402.2, Carbohydrate 39, Fiber 5.8, Sugar 9.2, Protein 17.8

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