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Pumpkin French Toast

Posted by ReganJonesRD
October 11, 2017
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The ultimate fall breakfast, this Pumpkin French Toast is made with A2 Milk making it a recipe everyone can enjoy!

The ultimate fall breakfast, this Pumpkin French Toast is made with A2 Milk making it a recipe everyone can enjoy!

~by Regan Jones, RD

 

This post was developed as part of my partnership with A2 Milk, one of the sponsors of Blog Brulee.

 

I was having a conversation with an allied health professional earlier this week.

(Sidenote: This convo happened during an interview for my podcast -- This Unmillennial Life. You are aware I have a podcast now, right? Yeah, kinda crazy, I know. Here's the thing. It has NOTHING to do with food. Maybe you'll love it. Maybe you won't. But please give it a listen if, you know, you're a podcast kinda gal or guy.) 

Now, back to the convo. We were discussing the idea of "evidenced based healthcare." 

"Regan, this is a food blog. Why are you boring me with such terminology?" 

Stay with me folks. This has everything to do with Pumpkin French Toast. 'Promise. 

Evidenced based healthcare is a term thrown around a lot in RD circles as a fancy way to say "We don't want to recommend anything to our patients and clients that doesn't have 'evidence' to prove it." And for the most part, most of the time, that evidence comes in the form of science -- years and years of published science.

Here's the thing though -- all science starts somewhere. It starts with a researcher, having a hunch (even my 7 year old knows this as a "hypothesis") and formulating an experiment to either prove or disprove his hunch. As the years go on, more and more research takes place and other studies either support/refute the original research. And one day, maybe, you end up with a consensus. 

But here's the rub. As any good practitioner will tell you (and by good practitioner I mean the ones who are deeply committed to YOUR healthcare and finding what works for YOU), making recommendations for any one individual has to be based not only on what the research shows (research that involved tens, hundreds, maybe thousands of people that were not YOU), but also (and this is where the good practitioners differentiate themselves) what their history as a practitioner working with patients/clients AND what YOUR history as their patient/client tells them is the best approach. 

French Toast, Regan. That's what we're here for. Please, get to it. 

Okay, here we go. 

Today's Pumpkin French Toast is special. Not just 'cause, well, you know right now life is #AllThePumpkinThings.  

But because it's made with A2 Milk. 

A2 Milk is for me, one of the most exciting introductions to the dairy case since skyr. (Okay, yeah, that's a stretch for "excitement" but you get the point.) 

For years, I've known people who couldn't tolerate dairy, but lactose-free milk simply didn't solve their problems... and there was really no logical reason why. They turned to plant-based milks, which are not an unhealthy choice per se. But they aren't really an equal substitute for real milk -- either in taste or in total package of nutrients. 

Research -- there's that word again -- has shown that there are essentially two different proteins that make up milk -- A1 and A2 proteins. Cows naturally make both. In the US though, our milk supply primarily contains milk that's made up of both A1 and A2 proteins. Emerging science has shown that the A2 protein may actually cause less discomfort in some individuals. 

I, for instance, have zero dairy intolerance. All milk makes me happy. My husband, not so much. While some of what he experiences may be lactose intolerance, our experience (i.e. our own "evidence") shows us that's not all that's going on. That's where A2 Milk comes in. 

The ultimate fall breakfast, this Pumpkin French Toast is made with A2 Milk making it a recipe everyone can enjoy!

What A2 Milk does is help farmers identify which of the cows in their herds are naturally producing milk that only contains A2 protein. There's no hocus pocus here. Just a quick DNA test (using a little cow hair, nothing CSI-like scary.) The cows that are only A2 producers get milked separately, and we as consumers get a bottle of milk that may be a way for us to enjoy dairy again, if we've been staying away before. 

So, back to the boring analogies above about evidence based healthcare. Enjoying Pumpkin French Toast this time of year is good for you. Why? Because you want alllllllll the pumpkin things, just like the rest of the world. BUT, if you're someone for whom a big piece of bread soaked in milk screams "This won't make my tummy happy!" then scream back "But I'm making it with A2 Milk!" 

Do all of this alone in your own home. Screaming at your tummy isn't recommended in public, friends.

The evidence is there -- both studies AND people who report it works better for them. It may be years before there is a world-wide consensus of this new science, but really... do you want to wait on all that before you slice into this? 

 

The ultimate fall breakfast, this Pumpkin French Toast is made with A2 Milk making it a recipe everyone can enjoy!

To learn more about A2 Milk, including where to find it in your area, visit their website or see what others are saying about how A2 Milk works for them by reading the reviews on Facebook.

The ultimate fall breakfast, this Pumpkin French Toast is made with A2 Milk making it a recipe everyone can enjoy!

ad: This ultimate fall breakfast Pumpkin French Toast is made with @A2Milk making it a recipe everyone can enjoy!
The ultimate fall breakfast, this Pumpkin French Toast is made with A2 Milk making it a recipe everyone can enjoy!

Pumpkin French Toast


Yield

Makes 10 slices (5 servings)

Ingredients

  • 3 eggs
  • ¾ cup A2 milk
  • 
½ cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 10 slices whole grain bread
  • cooking spray
  • Whipped Pumpkin Butter:
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons pumpkin puree
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

Directions

  1. In a shallow rimmed dish, whisk together eggs, A2 milk, pumpkin, maple syrup, vanilla extract, cinnamon, and pumpkin pie spice. 

  2. Heat a nonstick skillet over low-medium heat. Spray pan with cooking spray.

  3. Dip both sides of each bread slice into the egg/pumpkin mixture, allowing the bread to soak up the flavor. Transfer slices to the skillet and cook until golden brown, about 3-4 minutes. Flip and cook until the other side is golden brown. Repeat with remaining slices of bread.

  4. Serve Pumpkin French Toast with maple syrup and whipped pumpkin butter, if using. 

  5. For whipped pumpkin butter (optional): In a small mixing bowl, whip butter until light and fluffy. Add the pumpkin puree, maple syrup, vanilla, and pumpkin pie spice. Beat until well combined and fluffy. Reserve extras in an airtight container stored in the refrigerator. 

Notes: Slightly stale bread will yield even better results! It will prevent the bread becoming too soggy when dipped in the egg/pumpkin mixture


 

Click for nutritional information
Calories 389
Carbohydrates 53.2g
Fiber 6.4g
Sugar 16.0g
Fat 14.2g
Protein 14.2g
Sodium 395mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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