Remember that Cinnamon Challah bread that I made? Yeah, so, one of the many things that I like to do with it is use it for this Pumpkin French Toast. That sounds so naughty. 😂 But, I think that after you take a bite, you’ll think that it should sound naughty. Naughty delicious, that is. I don’t ever really think that you need a recipe for French Toast, but when you start to do different flavors, it can get a little tricky. There have been many a pumpkin French toast that I’ve tasted that I could not taste any pumpkin flavor at all. So I made sure that with this Pumpkin French Toast recipe, you get smacked in the face with it. Nicely, though.
So what bread should you use?
Really… you could use any bread for this Pumpkin French Toast. Go with a bread that’s more solid though- one typically used for French toast. Groceries now sell fresh-baked Challah bread. Or get brioche. I’d recommend getting a cinnamon bread if you can get your hands on one. If you can’t find a good fresh-baked cinnamon bread, perhaps consider adding another 1/2 tsp of ground cinnamon to the batter. Unless you’re not a big cinnamon fan, then don’t. 😉
Making the Pumpkin French Toast
Personally, I think one of the easiest ways to dip French toast is in a square 8”x 8” glass baking dish. Use whatever you prefer. Add the eggs and lightly whisk them. Then add the milk, canned pumpkin, vanilla, brown sugar, cinnamon, nutmeg, cloves and a pinch of salt. Whisk everything together until incorporated. The brown sugar likes to sink to the bottom of the dish and hide- so make sure that you stir well until the brown sugar starts to dissolve.
Slice your bread ahead of time, if it isn’t already sliced. Take your bread over to your cooktop and grab a large skillet. Melt 1 tbsp of butter in the skillet and dip your bread (3 or 4 pieces- whatever will fit in your skillet) and then place them directly into the skillet. Don’t dip your bread and then leave it or leave them to soak, the bread will get too soggy.
Cook the French toast about 2-4 minutes per side, depending on the thickness of your bread. You’re looking for that sweet golden sear.
I’m guessing that I probably don’t need to tell you how to make French toast. It’s just one of those things that everyone has made and knows how to execute. My only tips are to cook each batch in 1 tbsp of butter and once they are cooked to your liking, remove them to a plate and cover with a clean, dry kitchen towel to keep warm.
Serve the French toast warm and sprinkle on some confectioner’s sugar. Enjoy!
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Servings
|
- 5 Large Eggs
- 3/4 Cup Canned Pumpkin
- 1 Cup Milk (I used 1%)
- 3 Tbsp Brown Sugar
- 1/2 Tsp Ground Nutmeg
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 2 Tsp Pure Vanilla Extract
- Pinch of Salt
Ingredients
French Toast Batter
|
|
- In a large bowl or square baking dish, whisk together the French toast batter ingredients. Whisk until the brown sugar is dissolved.
- Place your batter and your bread near your cooktop. You are going to dip 3-4 pieces of bread into the batter and immediately place them in the skillet to cook.
- In a large skillet, melt 1 tbsp of butter over medium heat. Dip 3-4 pieces (or however many slices will fit in your skillet) of bread into the batter and place them into the skillet to cook. Cook about 2-3 minutes per side and remove to a plate. Cover with a clean kitchen towel to keep warm.
- Add another 1 tbsp of butter to the skillet and repeat the steps above until all of the French toast is cooked. You will use 1 tbsp of butter per batch cooked in the skillet.
- Once all of the pieces are cooked, top with confectioner’s sugar and serve warm with butter and maple syrup.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.