Toddler Pumpkin Pie French Toast

Total Time
7mins
Prep 2 mins
Cook 5 mins

I always look for ways to get my 22-month old toddler to eat more veggies than she already does. Granted, she's a truly adventurous eater now, after months of hiding veggies in her foods! Give this one a try. It's a great way to get some extra fiber, vitamins and minerals in your toddler's diet. And, s/he won't even know it's good for you. :D NOTE: I always use Florida Crystals Organic sugars for my toddler because it's supposedly NOT supposed to promote tooth decay. I get these sugars (dehydrated cane sugar, brown sugar and even powdered sugar) in the regular supermarket. This recipe is quick, easy and I'm always guaranteed that my daughtter will eat a good breakfast (meaning the whole thing) when I serve her this. She loves it.

Ingredients Nutrition

Directions

  1. Mix all the ingredients except the bread.
  2. Dip the bread in the egg mixture and let it sit for about 30 seconds per side.
  3. Melt the butter in a pan and "fry" the bread on each side until nice and golden brown.
  4. Cut into sticks or small cubes and serve to your toddler! YUM!

Reviews

(3)
Most Helpful

This was pretty good! (As usual, some of my daughter's dinner ended up in my mouth... One for me, one for you!) I made this as five slices of bread with 4 eggs, 1/2 cup pumpkin, 2 tsp brown sugar, 4 dashes salt, 4 dashes pumpkin pie spice, and 1/4 cup milk. Next time, I think that I might add even more pumpkin and maybe an extra couple dashes of spice. Thanks for the recipe!

Dwynnie October 26, 2009

Thank you for posting something for the little kids who are so picky when it comes to trying new foods. please share more recipes so that other MOM's can make things for their toddler's to eat better foods.

Shawn C January 18, 2009

I used this recipe as a jumping off point, because I had pumpkin to use up and French toast sounded good. The problem is this recipe is written for 1 slice of bread, which isn't practical for me. I tried using the feature to change the servings but got measurements like "10 teaspoons." I was too lazy to figure out the conversions, so I just made a no measuring version. I beat the eggs, added fresh pumpkin puree, and then added enough milk to make a French toast like consistency. I just eyeballed the spices, too :). I baked the toast at 350 for about 25 minutes (easier than the stove!). I really liked the pumpkin flavor and would try it again!

sparkle_eyes March 14, 2008

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