Tag Archives: pumpkin

Pumpkin French Toast Recipe w/ Buttermilk Syrup

Pumpkin french toast with buttermilk syrup tastes so good it is to die for, and if you eat it to often you might just do that. I love it when I make something and my picky 9 year old daughter (who is harder to feed than my autistic son at times) thinks it is the best thing she ever ate. I know it’s not healthy but hey, I got the major thumbs up from the little twerp and sometimes that is worth it.

Pumpkin French Toast recipe

You all know I am a PUMPKIN FREAK and this recipe makes a great addition to my pumpkin recipes but one thing that makes this recipe even better is using Italian bread (or even french bread) instead of loaf bread. You do not want an Italian bread with a very hard crust, you want one with a softer crust.

Italian bread just makes the flavor and texture over the top. I get a pre-sliced Italian Round bread from Fred Meyer. The other great thing about this bread is the slices are super wide so it makes a french toast slab that looks awesome and is big enough that my little ones only need one slice to fill them up. If you don’t want to be super cool well then just use plain old loaf bread blah blah blah. Why would you want a just a slice of french toast when you can have a slab of it?

You can use regular syrup with Pumpkin French Toast but buttermilk syrup (see recipe below) is going to make this dish OVER-THE-TOP, seriously SO GOOD!!!

OK, now stop reading my BLAH BLAH BLAH and start making this amazing french toast…

Pumpkin French Toast Recipe

11-15 slices of bread
3 eggs
2/3 cup Pumpkin Puree
2 Tbsp sugar
2 tsp Vanilla
2 tsp cinnamon
2/3 cup milk


  1. Add eggs, pumpkin puree, sugar, and cinnamon to a mixing bowl and whip together.
  2. Add milk and vanilla and whip thoroughly.
  3. Pre-heat pancake griddle to 350 degrees (or heat pan on medium heat for stove top).
  4. Dip each side of the bread in the mixture letting it soak in a bit.
  5. Cook on griddle for 4 minutes each side.
  6. Repeat and eat.
  7. Optionally garnish it with a sprinkle of powdered sugar or some whip cream if desired.

Buttermilk Syrup Recipe

1 3/4 cups sugar
1/2 cup butter (1 stick)
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla


  1. In a large sauce pan on medium heat and add sugar, butter, buttermilk, and baking soda.
  2. Continuously stir mixture until it starts to boil and foam up to 3 times its volume (hence the larger sauce pan).
  3. Bring it to a boil for 2 minutes, continuously stirring the whole time.
  4. Remove from heat and add vanilla and stir it in.
  5. Ready to serve.

Pumpkin French Toast recipe with Buttermilk syrup

If eat gluten free you can still do pumpkin french toast. In fact it is one of the best ways to enjoy those blah tasting rice breads you buy at the stores, coat them with pumpkin french toast goodness and you will forget it’s gluten free.

Reheating French Toast
One great thing about french toast is that they make great leftover snacks for other days. Just put them in a toaster and the out side will come out nicely toasted and the inside will be warm and tender, way better than left over waffles and pancakes.

Canned Pumpkin Puree

canned pumpkin

Homemade Pumpkin Chili

Homemade Pumpkin Chili

I love canned pumpkin and I use it all the time in baking. We make pumpkin cookies, pumpkin cake, pumpkin cornbread, pumpkin bread, pumpkin pancakes, pumpkin sweet rolls, and pumpkin pie of course. I recently even made pumpkin chili and, to my surprise, it was quite good. There are many other things I would like to try with pumpkin puree, it just makes food taste great.

Another great thing about pumpkin puree is that it can replace oil and butter in many recipes. For replacing oil you can use 1 to 1 ration, for example use 1 cup of pumpkin puree in place of 1 cup oil called for. For replacing butter you can use 3/4 to 1 ration, for example use 3/4 cup of pumpkin puree in place of 1 cup butter called for. These amounts might need to be adjusted from recipe to recipe but it is a good starting point for you.

Because I use canned pumpkin often, it is a perfect product to add to my food storage list, it may not be for you. Canned pumpkin has a shelf life for up to 2 years from the date it is processed, so about 1 1/2 half years from the date you purchase it from the store. I try to make sure I use it by the “best by” date printed on the can, any older than that and the quality and nutrition goes fast.

My goal is to store about a one year supply of canned pumpkin in my storage room. I use about 4 cans a month, so I would need 48 cans of pumpkin puree to reach this goal. I am only about half way to my goal right now. I buy 8 cans of pumpkin puree every month, 4 to replace the ones I used and 4 help me reach my goal. You might consider buying a 12 pack of the quality organic pumpkin puree to get a good start.

Recipes to Try

Kamut Pumpkin Pancakes

Kamut Pumpkin Pancakes

I hope to post more of the pumpkin recipes I use later on. Feel free to share your pumpkin recipe links below, I am definitely looking for more to try.