Pumpkin Pie French Toast is one more way to celebrate the cool, crisp fall days we love from September through November. This is a perfect breakfast treat for autumn mornings and the day after Thanksgiving. That is if you have room for anything the morning after turkey day!
I’m not a coffee drinker so I am not overloaded with ‘pumpkin spice’ everything when September rolls around. And, I’m not a pumpkin pie fan, either, so a little pumpkin + spice goes a long way with me. I was not really certain I would enjoy this particular French Toast, but we like to try new things when we can. Luckily, we had some repeat guests here and we practiced on them. (Two thumbs up was the response.)
Generally we ‘cook without a net’ as it were, just following directions and hoping for the best. There are innkeepers who gasp at the idea of trying out new recipes without first making them 5 times to get them perfect. We like to get opinions in the wild. Give it a try and let us know how it tastes is our motto. In 15 years there was one recipe that was actually awful. We’ve never made it again. Kind of sad as it was something with blueberries and it was tragic to waste so much yumminess on a bad recipe. Live and learn.
OK, it annoys me no end when someone with a recipe blog yammers on and on before getting to the recipe part, showing 27 photos of the thing from all different angles and saying how the whole family gathers around and the scent of whatever wafts through the air and even the dog comes in to beg for scraps. So, without further ado I give you the Pumpkin Pie French Toast recipe…
Enjoy! Invite some friends over!
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
people
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- 4 large eggs
- 1/2 cup milk or cream or milk substitute
- 1/2 cup pumpkin puree (save the rest for pumpkin panna cotta)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 12 slices bread challah, croissants, thick cut English toasting bread
Ingredients
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- Whisk first 6 ingredients together in a deep Pyrex baking dish.
- Heat griddle or stove-top pan until water drops sizzle on surface.
- Dip each bread slice in the batter covering both sides. Place on heated surface and cook each side until browned.
- Keep finished French Toast warming in oven (at 170 degrees) until all slices are cooked. Plate 2 per person, dust with powdered sugar. Serve with warm maple syrup. We also had warm applesauce as a side.
This was not overwhelmingly pumpkin-y. I thought it was just right. Just enough spice to make you think fall, but not so much you were longing for summer again!
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Pumpkin Pie Panna Cotta (for the leftover pumpkin puree).