This scrumptious French toast comes from the T. Colin Campbell Center for Nutrition Studies recipe page. Enjoy!

  • 8 - 10 slices whole grain bread
  • 3/4 cup pumpkin puree
  • 1 1/2 cups unsweetened non-dairy milk (I like to use almond milk for this recipe.)
  • 1 T maple syrup
  • 1 T ground flax meal
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp turmeric
  • 1 pinch of ground cloves
  • 1 T nutritional yeast (my addition)

Whisk all ingredients together. Heat a non stick griddle over medium heat.

Depending on thickness of bread, I sometimes toast the bread before dipping in batter - keeps bread from getting too mushy.

Dredge each slice of bread in the batter. Don't let it soak in the batter!

Cook until golden brown and flip to brown the other side.

Note:  Can bake this in the oven. Preheat oven to 425. Place the dredged bread on a baking sheet lined with parchment paper and bake for 15 minutes. Flip each piece and continue baking for another 15 minutes.

*** Remember to toast regular whole grain bread before dipping in batter!