Fall = Pumpkin French Toast! Thick slices of bread dipped into a custard of beaten eggs, pumpkin puree, homemade pumpkin pie spice and vanilla is griddle until golden. To serve, spread with salted butter, drizzle with maple syrup and dust with powdered sugar and extra pumpkin spice. This recipe serves 4.
How pretty are these pumpkin french toast triangles?
One of the first cookbooks that I bought for myself was about sneaking wholesome veggies into your everyday food. I ended up only making one recipe out of the whole entire book. And, you guessed it, it was a recipe that hid sweet potato puree in the french toast batter. I never was really into the whole “sneaking” bit but I did make them quite a bit, with full disclosure that there was indeed sweet potato in there, and my girls still loved them. Which now that I think about it, is pretty surprising.
Being that it’s fall and with my youngest having a friend sleep over this past weekend, I decided to make not-so-sneaky pumpkin version. I wasn’t sure how these would go over so I made two kinds. Over achiever much? I made your basic french toast and also a pumpkin version. I inhaled the pumpkin french toast like my life depended on it, the girls gave me two thumbs up on as well. They are just SO good.
Fall on a plate is what these are.
In a wide and somewhat shallow bowl whisk together 4 eggs, 1/2 cup of pumpkin puree, 1 tablespoon of pumpkin spice and vanilla extract.
While whisking, add in 3/4 cup milk.
Quickly dip the both sides of the bread into the pumpkin mixture. Place each one onto your preheated and greased (I use coconut oil spray) griddle.
Once the underneath is deeply golden brown (about 3 to 4 minutes) flip and continue to cook. Transfer the pumpkin french toast to a rimmed sheet pan and slide into your oven (on the lowest setting) to keep warm. Just be sure the center is cooked and not gooey.
I sliced the french toast in half diagonally and served them with butter, real maple syrup and a dusting of powdered sugar and a pinch extra pumpkin spice.
Pumpkin French Toast
- Preheat your griddle to 375° and grease with coconut oil or nonstick spray of choice.
- In a wide bowl, whisk together the eggs, pumpkin, pumpkin spice, milk and vanilla extract.
- Work in batches, quickly dipping both sides of the bread into the pumpkin custard mixture. Allow excess batter to drip back into the bowl before placing onto the hot griddle.
- Cook for 3 to 4 minutes a side or until deeply golden brown. Make sure the centers are done, before placing the french toast on a rimmed baking sheet. Keep warm in a 200° oven. Repeat with remaining pieces of bread.
- Serve with butter, syrup and a dusting of powdered sugar and pumpkin spice.
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