I’ve always wanted to try pumpkin French toast so I made some this morning. It was surprisingly good and even hubby liked it so it was a win-win! I used honey wheat bread and it didn’t seem to want to cook as easily as my regular French toast. Not sure if that was due to the ingredients or the bread that I used.
I halved this recipe since it said it made 12 slices of French toast and I was just cooking for two. It made exactly four slices.
Pumpkin French Toast
- 4 eggs
- 2/3 c. milk ( I used 2%)
- 1/2 c. canned pumpkin or pumpkin puree
- 1 1/2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 12 slices bread
Whipped pumpkin butter:
- 1/2 c. (1 stick) butter, room temperature
- 1/3 c. canned pumpkin or pumpkin puree
- 3 tbsp. maple syrup or honey ( used honey)
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- Set a large non-stick skillet over medium heat, add a small amount of butter and melt.
- In a square baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
- Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
- To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
If you like your French toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.