Sunday, September 21, 2014

Pumpkin French Toast

This pumpkin French toast is so delicious, with the warm spices of cinnamon, nutmeg, and ginger mixed in with pumpkin puree and milk, whisked to perfection, then dip your bread in this amazing mixture, then top it off with butter and warm maple syrup, then if desired top it off with some pecans or walnuts for an extra crunch.

This French toast is perfect for any fall morning breakfast, or a perfect Thanksgiving breakfast or brunch. It cant get any better than this, I love the flavors of this French toast and I am sure you will all enjoy as much as I do. I like to use a thicker bread instead of sandwich bread because it holds up better.

  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 tablespoons packed light-brown sugar
  • 1 1/8 teaspoons vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 8-9 slices Texas toast, thick bread or French bread, depending on thickness of bread 
  • Butter, for griddle and topping 
  • Maple syrup
  • Powdered Sugar, Pecans or Walnuts if desired to sprinkle on toast after cooking


  • 1.Preheat a griddle to 350 degrees or youcan use a non-stick skillet set over medium-high heat. In a large mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish for dredging. 
  • 2.Place some butter griddle, then dip bread into egg mixture, let bread soak for 1 minute then turn and coat opposite side until completley coated.  Place the french toast on to griddle and cook until golden brown on bottom for about 1-2 minutes,  flip french toast to opposite side and cook until golden brown, place a pat of butter or more if you love butter like me.  Serve with butter and warm maple syrup and powdered sugar and or nuts on top 
  • 3.Note* If desired place pecans or walnuts on top for a little crunch

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