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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Pumpkin French Toast

This Pumpkin French Toast is extra fluffy, filled with pumpkin spice & tastes amazing drizzled with maple syrup. The perfect easy, fall breakfast recipe.

PREP TIME: 10 minutes

COOK TIME: 5 minutes

TOTAL TIME: 25 minutes

YIELD: 12 slices, or 6 servings


1/2 cup Pumpkin Pree (a.k.a. canned puree pumpkin)

4 Large Eggs, whisked

2/3 cup Milk

1 teaspoon Vanilla Extract

2 tablespoons Sugar

1 teaspoon Ground Cinnamon

1/4 teaspoon Nutmeg

12 slices Thick-Cut White Bread, such as Challah or Brioche

Oil or Cooking Spray for greasing the pan


1. Add all the ingredients (except the bread and oil) to a medium size bowl or shallow dish.

2. Whisk until smooth.

3. Heat a frying pan to low-medium heat, or a griddle to 350° Fahrenheit.

4. Lightly grease a frying pan or griddle with oil or cooking spray.

5. Dunk a piece of bread in the French Toast mixture, covering each side.

Gently wipe/shake off any excess batter.

6. Grill for 2-4 minutes on one side until golden, then flip and continue frying on the second side until both sides are golden and the bread begins to puff.

7. Repeat with the rest of the French Toast pieces, adjusting the burner/griddle temperature as necessary.

8. Serve immediately with syrup and/or whipped cream.

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