Pumpkin French Toast

It wasn’t until writing my October Newsletter that I realized I did not have a single pumpkin recipe!
I don’t think you can even be considered a food blogger if when October rolls around you don’t have any pumpkin recipes to show for. All joking aside, I think there is a reason pumpkin is so popular when it comes to baking and cooking. Pumpkin adds this great texture and thickness while having a reasonably mild taste. Really most of the flavor does not come from the pumpkin, but the “pumpkin spice” which in this recipe’s case is, cinnamon, nutmeg and vanilla extract. This recipe calls for Brioche or Challah bread. This bread in my favorite for French Toast because it is so absorbent and will soak up a lot of the Egg/Pumpkin mixture but will not become soggy. I did not add any sugar in this recipe because Brioche and Challah are such sweet breads. You also get a bit of the natural sweetness from the canned pumpkin and vanilla extract, not to mention topping with a bit of maple syrup. This is a great Fall and Winter Breakfast or Brunch recipe that is ready in under 30 minutes. Looking for a Breakfast/Brunch recipe you can make the night before? This is also perfect for that, just follow the steps in my Options, Substitutions and Tips! section.

Options, Substitutions and Tips!

1. My favorite bread to use for French Toast is Brioche and Challah, but you can substitute and experiment with other breads. This batter with the addition of canned pumpkin puree is fairly thick, so I do recommend using a more sturdy bread.
2. Pure vs Imitation Vanilla Extract. I prefer using Pure Vanilla Extract, but between the pumpkin and the spices, you can also use Imitation Vanilla Extract and probably would not notice any difference in the taste/flavor.
3. I use my largest mixing bowl so I can mix the batter and the bowl is big enough to be able to dip the bread in (because I really don’t like washing dishes). If you do not have a large bowl or find it awkward to dip the bread on both sides in a large bowl, you could always mix the batter and then transfer the batter to a shallow dish and then dip the bread in the shallow dish.
4. When I dipped the Brioche bread into the egg mixture, I held it down for about 10 seconds so the bread could soak up the egg mixture and then flipped over to soak the other side. The longer the bread is held down in the batter, the more mixture it will absorb. Now this could just be more of my preference because I tend not to like when the inside of French Toast is super soft. If you like a big contrast of a crispy outside and super soft inside, you could always soak the bread for longer.
5. This can be made on a griddle or frying pan. I prefer my electric griddle because I can make all the French Toast in just 2 batches vs multiple batches using a frying pan. I turn the griddle onto medium heat or about 350 degrees. When using both a griddle or frying pan, you’ll want to pay attention to the heat making sure the temperature is hot enough to give the French Toast it’s classic golden color and crispy crust, but not too hot that the bread burns.
6. One great thing about this recipe is that is can absolutely be made ahead of time. This makes it a great option for a breakfast or brunch when you might be serving a few items or to even bring over to a brunch potluck. To make ahead follow all the steps for making the French Toast except when you are done, transfer to a baking/casserole dish. Let it cool a little bit and then cover and place in the refrigerator (you can also store in the refrigerator in a large Tupperware container and transfer to a baking tray/sheet when ready to bake). When ready to reheat/serve, preheat the oven to 375 degrees and place French Toast in oven and reheat for about 15 minutes or until completely hot.
7. If there are any leftovers this also reheats nicely in the microwave. It can be stored in the refrigerator for 3-4 days.

I hope you enjoy!

Pumpkin French Toast

Thick sliced Brioche or Challah Bread is dipped in an egg, pumpkin and spice mixture, then cooked to golden perfection on a griddle or frying pan. This takes under 30 minutes, but can also be made the night before making this a great cozy Fall or Winter Breakfast or Brunch recipe.

• Large Mixing Bowl, Griddle or Large Frying Pan

• 3 large Eggs
• 1 cup Canned Pumpkin
• ½ cup Milk
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• 1 loaf Brioche or Challah Bread ((8-10 thick slices bread))
• 1 Tbsp. Butter

1. In large mixing bowl, mix eggs, pumpkin, milk and vanilla.

2. Add cinnamon and nutmeg and mix until smooth.

3. Heat butter on griddle or frying pan on medium heat.

4. Dip bread in egg mixture on one side and hold it down and allow the bread to soak up mixture, then flip over to the other side and repeat the process. Lift up and hold over bowl for a few seconds to allow excess mixture to drip off before transferring to a griddle or frying pan.

5. Repeat this process with each slice of bread. If using a frying pan, the French Toast will need to be cooked in batches.

6. Cook on one side for 3-4 minutes or until the outside is golden and the edges have a slightly crispy crust. Flip and cook for 3-4 minutes on the other side.

7. To make ahead the day before, complete above steps then place French Toast in casserole dish, cover and refrigerate. When ready to eat, preheat oven to 375° Bake in oven for 10-15 minutes or until French Toast is warm.

8. Top with Maple Syrup and Pecans (optional). Serve warm.

Breakfast