Monday, November 1, 2010

Pumpkin Pie French Toast

I love French Toast. It's truly one of my favorite breakfast foods. I don't make it often, however. When I saw this recipe on Baking Bites, I knew it was just what I needed!  The pumpkin coating was thick, so a little extra cooking time is required. I do recommend using a thick bread. Baking Bites recommended using Challah or Brioche, and after using sourdough, I agree. Both those breads are softer, and might cook a little better.

Pumpkin Pie French Toast

The original recipe stated here only makes 4 large pieces of toast. Double or triple as needed! 

2 large eggs
1/2 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 slices of bread (pref. challah or brioche)

In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla, pumpkin pie spice until smooth. Pour into a shallow dish.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly.
Cook french toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed.
Dust plate with ground cinnamon or additional pumpkin pie spice and serve with lots of maple syrup.

Enjoy!  --Worried about all of this leftover Pumpkin you are accumulating? Don't! I've got some great recipes coming up that only use a little bit!


  1. My goodness this sounds amazing!! Just wanted you to know you are my featured Weekly blog on Words of Me!!