VIDEO: Breakfast in Bed Pumpkin French Toast

Why get out of your it® bed when you can have breakfast in bed? This flavorful Pumpkin French Toast is made with sprouted bread and pumpkin puree and topped with a delicious pumpkin coconut whipped cream!

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Fat 27 Carbs 47 Protein 18
Yield 2 servings 1x


For the French Toast

  • 4 pieces sprouted bread
  • 3 large eggs
  • 1/4 cup pureed pumpkin
  • Splash of unsweetened almond milk, plain
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For the Coconut Pumpkin Whip

  • Cream from 1 can of full-fat coconut milk, chilled
  • 1 tablespoon maple syrup
  • 2 tablespoons pureed pumpkin


  1. Place eggs, pumpkin puree, almond milk, cinnamon, and vanilla into a medium size bowl. Whisk until combined.
  2. Heat a large skillet over medium heat and spray with coconut oil cooking spray.
  3. Submerge each piece of bread in the egg mixture, making sure everything is evenly coated and saturated.
  4. Then, transfer bread onto skillet and let cook on medium for 2-3 minutes on each side.
  5. Repeat for each piece of bread.
  6. For the pumpkin coconut whip, place coconut cream, maple syrup, and pumpkin puree in a medium bowl and use a hand mixer to mix until fluffy.
  7. Serve French toast with coconut whip and maple syrup.

Nutrition Facts

Serving Size: 1/2 Calories: 531 Sugar: 9 Sodium: 360 Fat: 27 Carbohydrates: 47 Fiber: 12 Protein: 18
Author: Lee Hersh
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