Pumpkin Struesel French Toast

Know what would be awesome?  If I could be a size 0 and wear whatever I wanted and look amazing.  I whine about this a lot and my husband hates it.  Then at some point it dawns on me that I have an almost sociopathic fetish for food and I’m all like, “Oh, wait…if I have to eat like a movie star I’ll go fracking insane.”  Which I will.  Just ask my husband.

I’m much happier with a bellyfull of pumpkin and maple syrup.


I mean, isn’t breakfast the most important meal of the day?  Or something?


No?  It’s OK.  This makes and great lunch/dinner/snack/pre-WO/post-WO/midnight/3 am/happy hour/whenever kinda deal.

Note: the recipe for my Pumpkin Struesel Bread can be found HERE.

Pumpkin Struesel French Toast
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 loaf of my pumpkin stuesel bread, sliced
  • 1 c coconut milk
  • 3 eggs
  • pinch salt
  • 1 t vanilla
  • coconut oil for frying
  1. Preheat the oven to 375 degrees.
  2. Whisk together the coconut milk, eggs, salt, and vanilla.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Dip the slices of bread into the egg mixture and allow to soak for a minute or so.
  5. Fry the slices, 2 at a time, for 2-3 minutes per side or until golden brown.
  6. Remove to a baking pan and place in the oven for 5 minutes.
  7. Serve with maple syrup and pastured butter.



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5 thoughts on “Pumpkin Struesel French Toast

  1. Donna

    OMG….THIS….So utterly beckoning a brunch there never was!!…Making stat…and not forgetting the river of real maple syrup…Pecan heaven!…

    I’ll be sure to make the streusel bread this week in time to attempt this lovely thing!!

  2. Donna

    Oops…also meant to applaud your writing and photography (that LAST shot..oh my gawd).. on this post…EXCELLENT and relating in every possible way…we must be kindred souls!!

    My husband sounds like your husband’s CLONE…

    You make Paleo fun.

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