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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!



12 Slices Pumpkin Yeast Bread or any Thick sliced bread

4 eggs

1 cup half and half

1 cup pureed pumpkin

1 teaspoon salt

1 teaspoon Pumpkin pie spice

2 tablespoons brown sugar


Step by Step Instructions


Beat eggs together in a pie plate.


Add pumpkin, brown sugar, salt and pumpkin pie spice and whisk until well blended.


Add half and half and whisk to combine.


Place a large, heavy bottomed skilled, over medium heat.


Coat the pan with coconut oil.


Dip slices of bread into the custard mixture and allow to soak for a short time.


Place soaked bread into the hot skillet and cook on one side, shifting the slices so they cook evenly.


Flip slices and cook on the second side until they are evenly browned and fully cooked.


Remove from pan to a baking sheet in a 200 degree oven so they will remain warm while you cook the rest of the slices.


Serve with powdered sugar, butter and warm maple syrup if desired!


Leftovers can be cooled completely and placed in individual sandwich bags and frozen for quick weekday morning breakfasts.


Frozen French toast slices can be reheated in the microwave or in the toaster.



Pumpkin French Toast