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Pumpkin Pie French Toast

Posted By Nicole On October 2, 2010 @ 3:59 pm In Breakfasts,Recipes | 15 Comments

Pumpkin Pie French Toast
Why wait around until dessert to have pumpkin pie, when you can have it for breakfast, too? Pumpkin pie is a custard-type pie with a filling made with pumpkin puree, eggs, milk, sugar and spices. French toast also has a custard base, made with milk and eggs. It is not a big leap to convert one into the other – and that is exactly what I did to make Pumpkin Pie French Toast.

I started with a mixture that I would typically use for french toast, added pumpkin puree, pumpkin pie spices and vanilla to it lots of flavor, and dipped thick slices of challah bread into it. Unlike pumpkin pie filling, I didn’t sweeten the french toast dip because I always serve french toast with plenty of maple syrup, so there is no need for any additional sweeteners. I used a homemade pumpkin pie spice blend, which you can make yourself or buy from the market, but you can substitute your own combination of ground cinnamon, ginger, cloves and nutmeg instead, if you prefer.

If you like pumpkin pie, all you need to know is that you’ll like this french toast a lot. The consistency of the just-cooled french toast is a lot like that of pumpkin pie: creamy, tender and with a good pumpkin flavor. Maple syrup, or powdered sugar if you prefer, is a must, but this dish is definitely going on my weekend breakfast rotation this fall!

Pumpkin Pie French Toast
2 large eggs
1/2 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 slices of bread (pref. challah or brioche)

In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla, pumpkin pie spice until smooth. Pour into a shallow dish.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly.
Cook french toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed.
Dust plate with ground cinnamon or additional pumpkin pie spice and serve with lots of maple syrup.

Makes 2 servings of 2 slices each. Recipe can easily be doubled or tripled.

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