Pumpkin French Toast

divider
Pumpkin French Toast This delicious breakfast perfectly captures the flavors of the holiday season! With pumpkin, cinnamon, ginger and allspice, this morning treat is perfectly spiced and not too sweet. Make it the night before and allow it to rest in the refrigerator overnight, and you have a super simple breakfast, ideal if you're serving a crowd or have a full house around the holidays.

  • tick Easy Entertaining
  • tick Make Ahead

Ingredients

divider
  • 1 1/2 cups milk
  • 3 eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar, firmly packed
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp kosher salt
  • 1 loaf challah, brioche or French bread
  • 3 tbsp olive oil
  • 3 tbsp butter
  • powdered sugar
  • maple syrup

Preparation

divider
Combine all of the ingredients, except for the bread, and whisk together. Dip the bread slices one at a time in the mixture and place in a casserole dish. If making ahead, cover the dish with plastic wrap and refrigerate overnight.

If cooking immediately, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Cook until golden brown, about 2-3 minutes and then flip the French toast to brown on the other side, another 2-3 minutes. Repeat until all of the bread slices have been browned. Keep the finished slices warm in a 200-degree oven while you cook the remaining French toast.

Sift powdered sugar over the top of the warm French toast and enjoy! Serve with maple syrup, if you like.

Comments

Comments are moderated and will not appear until approved.