PUMPKIN PECAN PIE FRENCH TOAST WITH BUTTERSCOTCH SYRUP
Steps:
- 1. Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree, and sugars.
- 2. Mix the coating. In another shallow dish, combine the cereal, pecans, and a pinch of salt.
- 3. Dredge the bread. Place the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
- 4. Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
- 5. Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5 to 7 minutes per batch. Add 1 more tablespoon of butter and oil for each batch, if needed.
- 6. Serve. Serve warm with the butterscotch syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month.
PUMPKIN PIE FRENCH TOAST
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every bite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
- In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
- Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.
PUMPKIN PIE FRENCH TOAST
A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!
Provided by Andrea Cushman
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a lightly oiled skillet over medium heat.
- Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g
FRENCH PUMPKIN PIE
Make and share this French Pumpkin Pie recipe from Food.com.
Provided by love4culinary
Categories Dessert
Time 1h35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, melt your butter.
- Once melted, add pumpkin and apples, and allow them to cook, stirring occasionally, for approximately 8-10 minutes.
- Reduce heat to low, add sugar and vanilla beans, and scrape browned bits from bottom of skillet with a wooden spoon.
- Cover your skillet, and cook until pumpkin and apples are very soft and jammy but still holding their shape, about 30 minutes.
- Set aside to cool.
- When cool, discard vanilla beans and stir in pecans.
- Next, you will want to preheat your oven to 350°F.
- Roll out 1 sheet of puff pastry into a square on a lightly floured surface.
- Using an 11'' tart ring as a guide, cut out a circle and set aside.
- Roll out the remaining sheet of pastry into a square and then ease pastry into the tart ring, and set on a parchment-lined baking sheet.
- Trim edges to overhang by 1/4''.
- Then fill your pastry with pumpkin mixture, lay reserved pastry circle over filling and tuck edge of top pastry between filling and bottom pastry, and brush surface with egg. Fold overhanging bottom pastry back over top pastry. ].
- Bake until deep golden, 35-40 minutes. Allow to cool slightly before serving.
- Make this the day you plan to serve it.
Nutrition Facts : Calories 600.5, Fat 35.4, SaturatedFat 11.9, Cholesterol 49.3, Sodium 177.8, Carbohydrate 67.6, Fiber 4.6, Sugar 27.8, Protein 7.4
PUMPKIN PIE FRENCH TOAST
This is a good recipe to make with leftover pumpkin pie filling around the holidays. Or during the spring... or summer. Pretty much whenever you want an explosion of deliciousness.
Provided by Chef Big Jerm
Categories Breakfast
Time 15m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice loaf of bread into 1 inch thick slices. Should yield about 8 slices.
- Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
- Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
- Serve with maple syrup.
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