Delicious, thick slices of pumpkin french toast with just the perfect amount of spice. Served with freshly whipped cinnamon sugar butter, this toast is a delightful autumn brunch or breakfast that is sure to please.
Pumpkin French Toast:
4 large eggs
3/4 cup milk
1/2 cup pumpkin puree (not pumpkin pie filling)
2 tsp brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
10 slices bread (cut into 1 – 1.25″ slices)
butter to grease griddle or pan
a dusting of powdered sugar
In a medium mixing bowl, lightly whisk eggs. Add in milk, pumpkin purée, brown sugar, vanilla, cinnamon, and pumpkin pie spice. Whisk until well mixed.
Pour the egg mixture (egg bath) into a baking dish with sides deep enough that it won’t spill out.
Heat griddle to medium, or heat a large, non-stick skillet over medium heat. Grease with a little bit of butter.
Set a slice of bread into the egg bath for a few moments, just long enough for it to soak some up. Then flip it over and repeat on the other side.
Transfer the soaked bread to the griddle or pan and cook for three minutes. Flip the french toast over and cook the other side for three minutes. Re-grease the griddle or pan with a touch more butter and repeat the dipping and cooking process with the remaining slices of bread.
Keywords: pumpkin french toast