Pumpkin Spice Adventure: Bringing New Flavors to Toddler Mealtime with Pumpkin French Toast
I still remember my first fall in Oregon. The nights were dark, and the days were cold and wet, leaving me with a deep longing for warm and nourishing foods. I discovered a simple recipe for pumpkin bars in a Moosewood cookbook, picked up a can of pumpkin at the store, and created a dessert that became a beloved tradition every October for the next two decades. If you have the Moosewood Restaurant Book of Desserts cookbook, I highly recommend adding the recipe to your fall baking.
Besides being the go-to for quintessential pumpkin desserts, canned pumpkin is exceptionally versatile. One of the easiest renditions of fall flavors is pumpkin French toast. You get all the pumpkin spice flavors with simple, healthy ingredients. It is also easy to make a double batch on weekends to freeze and have ready for busier mornings. Pumpkin provides a healthy dose of vitamin A and fiber, and a variety of toppings bring additional nutrients. The warming spices that make up pumpkin pie spice - cinnamon, ginger, nutmeg, and allspice- are all great early flavors to enliven the flavor experience your child has with their food. With a little bit of effort, you'll have an excellent meal for the whole family.
Crafting the Perfect Pumpkin Spice French Toast
Bread
I prepared this recipe with gluten-free Mountain White bread from Canyon Bakehouse. You have so many options for bread - the healthiest will always be a simple wheat bread, like the 100% whole wheat bread from Dave's Killer Bread that brings 4 g of protein and 3 g of fiber per slice, or a more indulgent brioche or challah. Regardless, the recipe will work well.
Pumpkin Puree
While you can roast a whole pie pumpkin and then purée the cooked squash, I like taking the most straightforward approach with this recipe. What to do with the rest of the can? - add to oatmeal with pumpkin pie spice, diced apples, and toasted nuts, or layer in yogurt and top with your favorite granola and an extra dash of cinnamon. Remember to buy canned pumpkin, not pumpkin pie filling.
Which milk?
You can use any milk you prefer or have on hand. I always used whole milk when my boys were little, but now I frequently use dairy-free milk without noticing much difference. If you have a little one who is struggling to maintain their weight, this is a great place to use half-and-half or cream.
Pumpkin Pie Spice
Rather than mix up my own spice mix, I find it easiest to buy a small bottle of McCormick's Pumpkin Pie Spice (which was launched in 1934 - long before the now famous PSL), which includes the four essential spices: cinnamon, ginger, nutmeg, and allspice. Replace this bottle each year to ensure freshness.
How to include your toddler in mealtime preparation?
If you pre-measure your ingredients, it is easy for your little one to pour them into the dish, and then, with your help, they can stir with a small wire whisk. You can talk about all the ingredients and where they come from, and, depending on their patience level, they can keep you company while you cook each batch. I love the HARPPA Nordo Toddler Kitchen Tower with Safety Net (https://bit.ly/4pabAIk) for little kitchen helpers. It's safe, adjustable from 18 months to 6 years, and easy to move around your home.
Fun Variations to Try
For a winter-holiday version, try swapping eggnog for milk and using one teaspoon of cinnamon instead of pumpkin pie spice. When you select eggnog, choose a brand with lower sugar content.
I like to top French toast with sliced pear and toasted pecans. Other options include diced apples and walnuts, fresh ricotta, your nut butter of choice, or a chocolate-hazelnut spread. Maple syrup is essential, of course.
Closing Thoughts
Each season brings the opportunity to explore new foods with your children. Fall trips to the pumpkin patch or apple orchard connect children to farms and educate them on how and where food is grown. You can bring these experiences full circle by preparing these foods at home together, then sharing your meal as a family. Even the youngest eater in your home (6 months and older) can enjoy strips of this French toast for a meal or snack while delighting in new flavors and spices (once you have introduced key allergens and dairy, eggs, and wheat are safe). For my postpartum parents, French toast is also a nourishing meal or snack that can be batch-cooked ahead or prepared for a meal train.
Pumpkin French Toast for the Whole Family
Ingredients
- 8 slices of your preferred bread
- 4 eggs
- 1 cup milk (or alternative)
- 1/2 cup canned or pureed pumpkin
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tsp. vanilla
- 1/4 tsp. salt
- 2-4 tbsp. butter for pan
- 8 slices of your preferred bread
- 4 eggs
- 1 cup eggnog
- 1 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- Sliced pears and toasted pecans
- Diced apples and toasted walnuts
- Fresh ricotta cheese and fruit of choice
- Nut butter or chocolate-hazelnut spread
Instructions
- Mix all ingredients in an 8x8 glass baking dish.
- Whisk until well combined.
- Over medium heat, melt 1-2 tablespoons of butter in the pan.
- Submerge 1-2 bread slices at a time in the egg mixture, flipping once or twice to ensure the bread absorbs the liquid evenly. Thirty seconds per side should suffice.
- Using a slotted spatula, transfer each slice to the pan.
- Allow to cook until golden brown, then flip and repeat. Adjust the heat as necessary to ensure even cooking.
- Remove from pan when cooked through and browned on both sides.
- Repeat process for remaining 6 slices of bread.
- Leaving your bread out for a couple of hours to become "stale" will help in absorbing the egg mixture. I often place the bread slices on a baking sheet and put them in an unheated oven overnight.
- An 8x8 glass casserole dish works great for making French toast. This size has the perfect depth for mixing and usually accommodates two slices of submerged bread.
- A large cast-iron pan is perfect for making French toast. Wipe out the pan and add more butter between batches as needed.
- Set your oven to 200°F to keep the French toast warm for serving. Use an oven-proof dish and serve or refrigerate within one hour.
Kind reminder
The information shared on this blog is meant to offer support, encouragement, and general guidance, not medical advice. It is not a substitute for professional care, diagnosis, or treatment. Always consult your healthcare provider with any questions about your health or your baby's well-being.
