Ingredients
Scale
- 1/3 cup pumpkin puree
- 1/4 cup yogurt (regular or non-dairy)
- 1 cup unsweetened oat or almond milk (or regular milk)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spices
- 2 tbsp maple syrup (optional)
- 1 loaf of bread (regular or gluten-free, about 16 slices)
- Butter (regular or vegan) for frying
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- Powdered sugar for serving
- Additional maple syrup for drizzling
Instructions
- In a large mixing bowl, whisk together pumpkin puree, yogurt (or eggs), oat or almond milk, and vanilla extract until smooth.
- Add pumpkin pie spice, cinnamon, nutmeg, ginger, and cloves; mix thoroughly.
- If using, whisk in optional maple syrup.
- Heat a non-stick skillet over medium heat and melt 1 tbsp of butter.
- Dip each slice of bread into the pumpkin mixture; soak both sides briefly.
- Place slices on hot skillet, cooking for 3-4 minutes on each side until golden brown.
- Repeat until all slices are cooked, adding butter as needed.
- Serve warm with powdered sugar and maple syrup drizzled on top.
Notes
Timing is essential for perfect frying; avoid overcrowding the skillet for even cooking. For vegan options, use flaxseed meal and water instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg