Pumpkin French Toast
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Can you really ever have too many pumpkin recipes? When Fall is just around the corner, I definitely don’t think you can. Especially when it’s a decadent yet simple breakfast like this! This French toast, like all other French toast recipes, is so easy to make. My whole family loved it and I love the added nutrition the pumpkin gives. If you really wanted to splurge you could cover them with chocolate, caramel sauce and whipped cream for a serious breakfast treat, or if you wanted to make it a bit healthier you could use wheat bread (and take it easy on the syrup). You can use pretty much any kind of white bread with this recipe as long as it isn’t like that flimsy, delicate sandwich bread you get at the store. You know the kind that when you barely touch it it smashes down to nothing. I’ve never been a fan of that bread, and it especially doesn’t work well for French toast. If using fresh bread for this recipe, I recommend using a loaf that is a day or two old as it will absorb the custard mixture better (and it won’t end up soggy). Enjoy the last few weeks of summer, and get ready for Fall by making this delicious Pumpkin French Toast. Enjoy!
Yield: About 9 slices
3/4 cup milk
1/2 cup pumpkin puree
2 Tbsp packed light-brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
9 slices Texas toast (or other white bread such as Challah or French bread)
Butter, for griddle
- Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.
- Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.