Pumpkin French Toast Bake


Good morning, Pumpkin!

Whatcha got in the oven?

Oh, pumpkin! How seasonal.

Remember my Pumpkin Spice French Toast? Well, here’s a new version. It’s baked and can be prepared the night before (ideally) or in just a few minutes (if you’re impatient like me).
And I post it the day after Thanksgiving (also my wonderful momma’s 50th birthday!) because if your family is like ours, you’ve got some pumpkin leftover, and lots of bread. Put it to good use with this delicious breakfast bake.


2 slices whole-grain bread

1 t cinnamon

1 t pumpkin pie spice

1 t stevia

optional: scant 1/8 t salt (I omitted)

1 T organic vanilla yogurt

2 T pumpkin puree

2 T nondairy milk

splash of vanilla


-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-Slice bread into cubes. If you have time, let it sit out for a while to dry out.

-If you’d like to prepare the night before, which is recommended for a softer bake, then toss all dry ingredients together in a small bowl (bread + spices). In another small bowl, combine all wet.

-Layer ramekin with one layer of bread cubes. Pour part of the mixture over. Repeat. Once all cubes are covered, press down a bit.

-Bake for about 10-12 minutes, longer if you left in the fridge over night.

Serve right out of the oven with warm maple syrup or organic honey. Enjoy!

Healthified French Toast

French toast is so good, but any restaurant you’d order it at will make it soooooo bad!

But you can have your toast and eat it, too! Just do it the right way.

If you think about it, the basic ingredients are healthful if you’re using whole-grain bread and not overdoing it on the toppings. The toppings really do make all the difference.

For example, with my French toast, adapted from this Live Strong recipe, ditches powdered processed sugars and syrups for freshly sliced bananas, strawberries, yogurt, and honey. Positively scrumptious (and filling!).

But you don’t have to use these toppings. You could try other fruits, dark-chocolate chips, nuts, coconut flakes, etc. Or if you yearn for a more traditional French toast, use real maple syrup or agave nectar. I’d skip the powder sugar, but you could make a stevia-cinnamon blend.

Mix well.



-Warm skillet on the stove to medium-high heat.

“Fry” ’til golden brown on each side.

-To make sure your toast doesn’t get too soggy, I like to toast mine lightly before I dip it in the batter, but be sure not to over do it.-While you wait for the skillet to warm up or your bread to toast, whisk together your egg white, vanilla, cinnamon, and milk.

-Then dip each slice of bread into the egg mixture, saturating both sides.

-Lightly spray the skillet with cooking oil and drop bread slices on top.

-Let fry for about 2-3 minutes on each side. You’ll know each side is finished once they start to look golden brown and the egg appears to be cooked through on each side.

Fruit-stuffed and just too pretty to even consider eating.
Joking, of course.