Pumpkin French Toast
This pumpkin French toast is what fall breakfast dreams are made of. Use a soft, sweet bread like pumpkin brioche to take it over the top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 slices 1x
Ingredients
Units
Scale
For the French toast:
- 4 slices bread (I used Trader Joe’s pumpkin brioche twist, but regular brioche, sourdough or other white bread would also work well)
- 2 large eggs
- 1/4 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Butter, for cooking
- Maple syrup, candied pecans and pumpkin whipped cream (recipe below), for topping
For the pumpkin whipped cream:
- 1/2 cup heavy whipping cream
- 1 tablespoon pumpkin puree
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
Instructions
- In a flat, shallow bowl, whisk together the eggs, 1/4 cup pumpkin puree, brown sugar, vanilla, and pumpkin pie spice. Dredge the bread in the egg mixture, letting it soak for 10-15 seconds on each side.
- Melt a tablespoon or two of butter in a large skillet over medium heat. Once the butter is hot and bubbling, gently lay the soaked bread slices in the hot skillet. Cook for about 3 minutes, then flip and cook for an additional 3 minutes, or until bread is fully golden-brown on both sides. Remove to a plate while you make the whipped cream.
- In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until soft peaks form, about 2 minutes. Add the pumpkin puree, maple syrup, vanilla, and pumpkin pie spice. Whip on high speed once more until fully combined.
- Top the French toast with the pumpkin whipped cream, a drizzle of maple syrup, and a few chopped candied pecans. Enjoy immediately.
Find it online: https://www.emilyeatsthings.com/pumpkin-french-toast/