Pumpkin French Toast

August 23, 2014

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Pumpkin French Toast | Cooking Classy 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).

Pumpkin French Toast | Cooking Classy

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!

Pumpkin French Toast | Cooking Classy

Pumpkin French Toast

5 from 1 vote

My favorite fall french toast! Bread slices are soaked in a simple pumpkin and spice egg mixture then cooked on a griddle until perfectly golden brown.

Servings: 9 slices
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 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

Instructions

  1. 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.
  2. 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.
  3. Recipe Source: Cooking Classy
Course: Breakfast
Cuisine: American
Keyword: Pumpkin French Toast
Author: Jaclyn
Pumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking Classy