If you love pumpkin pie and are tired of waiting until Thanksgiving these french toast is the perfect way to get your fix.
This Pumpkin Pie French Toast has become one of our family’s favorite breakfasts. Each and every time I so wish I’d doubled this recipe while I was making it. Tripled, or quadrupled even!
It’s simple and quick, and made with real pumpkin!
PUMPKIN PIE FRENCH TOAST
French toast is known by numerous names: eggy bread, pain perdu, German toast, gypsy toast, poor knights, torrija, etc.
Regardless of what you call it, French toast is essentially bread soaked in egg-milk mixture and cooked until golden brown. It is usually served with maple syrup and a side of fruit.
HOW TO MAKE PUMPKIN PIE FRENCH TOAST
It’s really simple…you just add some pumpkin puree and spices to the egg-milk mixture.
Then make French toast as you would.
The eggs, milk, pumpkin and spices.
It will be thick. (don’t worry, they will cook just fine.)
Cook in skillet or on griddle.
Greased. Well greased. Grease in between batches too.
The flipped side with some drizzles of maple syrup.
They freeze beautifully and the kids got to enjoy them for lunch a few days later!
Tip : Make sure you use butter on the skillet when cooking the pumpkin french toast, and in between batches too) The pumpkin mixture is very sticky, and the butter adds flavor and keeps the french toast from sticking.
Pumpkin Pie French Toast
- 2 eggs
- 1/4 cup milk
- 1/4 cup pumpkin puree
- 1/4 tsp vanilla
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp brown sugar
- 8 slices Texas toast or other white bread such as Challah or French bread
- 1/4 cup butter divided
Toppings (optional) - whipped cream, pecans, powdered sugar or maple syrup
Mix the eggs, milk, pumpkin puree, vanilla, spices and brown sugar in a large shallow bowl or a glass pie plate for easy dipping.
Melt 1 1/2 tablespoons butter in a large skillet over medium heat.
Dip the bread into the egg mixture on both sides and grill in a skillet until lightly golden brown, about 2-3 minute per side. Repeat with remaining bread and butter as you will likely need to do several batches.
Serve warm with additional butter and maple syrup or with whipped cream.