Fall in Love with Pumpkin Pie French Toast

September 13, 2014

With fall only two weeks away, I am already dreaming of oversized sweaters, pumpkin pie, and hot toddy's.  This pumpkin pie French toast is the perfect way to welcome the changing of the seasons.  Similar to traditional French toast, this dish is made with pumpkin puree to really highlight the fall flavors.  You can easily double or triple the recipe if you're feeding a crowd.  Also, substitute plain white bread for gluten-free bread for a wheatless version of this delicious breakfast.  If you aren't worried about calories, feel free to add a sprinkling of powdered sugar and a dollop of freshly whipped cream to your French toast to make it extra decadent.

Pumpkin Pie French Toast

1/4 cup pumpkin puree
2 eggs
1/4 cup milk (non-dairy milk will work here too)
1 tbsp maple syrup   
1/4 tsp pumpkin pie spice 
1/4 tsp cinnamon
pinch of salt 
4 tsp butter
4 slices white bread
Chopped toasted pecans and maple syrup, for garnish (optional)

In a shallow baking dish, whisk together pumpkin puree, milk, eggs, maple syrup, pumpkin pie spice, cinnamon, and salt until well combined.

Heat a large skillet on medium low heat and melt 2 tablespoons of butter to coat the skillet evenly. Soak each slice of bread in the custard mixture on both sides. Place 2 pieces of custard soaked bread in the skillet and cook for 4 -5 minutes on each side, turning once. Do the same thing with the next two pieces of bread. Serve with warm maple syrup drizzled over the top with pecans if desired.

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