Pumpkin French Toast Recipes

PUMPKIN FRENCH TOAST

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

PUMPKIN BREAD FRENCH TOAST

Steps:

• In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed.
• Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin.
• Preheat the oven to 350 degrees F.
• In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer.
• Grease a half sheet pan (18-x-13 inches) and top with greased side extenders.
• Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture.
• Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread.
• Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter.
• Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away.
• In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract.
• Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed.
• Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix.
• Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape.

PUMPKIN BREAD FRENCH TOAST

Steps:

• For the pumpkin bread: Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray.
• Stir together the granulated sugar, brown sugar, pumpkin spice, pumpkin puree, oil and eggs in a large bowl. Whisk together the flour, baking soda, salt and baking powder in a medium bowl. Alternate adding the dry ingredients and 1/3 cup water to the pumpkin batter, stirring to combine after each addition. Add the batter to the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove from oven, let cool for 15 minutes before removing from the pan and cooling completely.
• For the sweet cream cheese filling: Beat together the cream cheese, confectioners' sugar, heavy cream, orange zest and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Cover and refrigerate until ready to use.
• To serve: Slice the pumpkin bread into 3/4-inch-thick slices. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add 4 slices of pumpkin bread and cook until browned on the edges. Flip and toast on the second side, a couple of minutes total. Add the remaining 2 tablespoons butter and repeat with 4 more slices of the pumpkin bread.
• Place 1 toasted slice of pumpkin bread on a plate. Top with 1/4 cup of the sweet cream cheese, top with second toasted slice of pumpkin bread and another 1/4 cup of sweet cream cheese. Dust with confectioners' sugar and top with a candied pumpkin.

PUMPKIN FRENCH TOAST BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
• Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
• Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
• Bake in preheated oven until golden brown on top, 30 to 40 minutes.

PUMPKIN PIE FRENCH TOAST

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 FRENCH TOAST WITH BACON MAPLE SYRUP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble bacon. Discard drippings, reserving 1 tablespoon for sauce. In a large bowl, whisk milk, eggs, 1/2 cup brown sugar, pumpkin, maple syrup and 2 teaspoons pie spice until blended. Place half the bread cubes in a greased 2-qt. baking dish. Top with half the crumbled bacon and half the egg mixture. Repeat layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Combine oats, pecans, flour, and the remaining 3 tablespoons brown sugar and 1/2 teaspoon pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over casserole. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving. Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in brown sugar and maple syrup. Add milk and pumpkin; heat through. Serve with French toast.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.