Pumpkin French Toast

(4 servings) Printable Version

4 large eggs
1/3 cup canned pumpkin puree
1 Tablespoon milk
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 dash salt
1 pinch ground nutmeg
8 slices day-old bread*
butter - for frying

* French bread is my favorite as it really absorbs the egg mixture. Standard white or wheat slices work fine as long as they're slightly dry.

In a medium bowl, beat the eggs. Add the pumpkin, milk, cinnamon, vanilla, salt and nutmeg and continue to beat until well combined. Transfer mixture to a shallow baking pan big enough to fit 2 slices of bread face-down.

Place a skillet or large frying pan over medium heat. Melt about 2 teaspoons of butter for batch of French toast.

Place bread slices in the egg mixture and coat each side for 10 or 15 seconds. Use a spatula to remove if bread gets too soggy. Transfer the slices two at a time (more if your skillet has room) to the heated pan. Fry each side of the bread to a golden-orangish-brown - 2 to 4 minutes per side.

Add additional butter to the frying pan as needed to complete remaining batches.

Plate two pieces of French toast per person. Serve with softened butter and warm maple syrup.

Delicious any day of the year, but especially appropriate and tasty on Halloween... or any weekend in the fall. Enjoy!

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2925. Submitted 9/23/2010.

Comments About This Recipe
What do you think of Pumpkin French Toast?

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From Donna L.

Recipe Rating (out of 5):

I thought it was weird that there wasn't any sugar in the recipe so I added 2 Tablespoons. In my experience with pancakes and muffins, you need some sugar to help the pumpkin flavor come through. Made this way, it turned out very good.

Comment submitted: 10/26/2012 (#14758)

From spitz123 (Team Breakfast Member)

Recipe Rating (out of 5):

Family says thumbs-up! I agree with the other comment that pumpkin pie spice would be a good idea. I increased the vanilla to a full teaspoon. Overall, it was very good.

Comment submitted: 10/24/2012 (#14731)

From schweet (Team Breakfast Member)

Recipe Rating (out of 5):

I also add pumpkin spice (you can get at most grocery stores) and that makes the flavor even more like pumpkin pie.

Comment submitted: 10/17/2012 (#14730)

From Sarah

Recipe Rating (out of 5):