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
PUMPKIN FRENCH TOAST CASSEROLE
Provided by Marcela Valladolid
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
- In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
- In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
- Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
- Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
PUMPKIN PIE FRENCH TOAST
Time 10m
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Spray griddle or frying pan with cooking spray or grease up with a little butter. Preheat griddle or frying pan to medium heat. Dip each side of the bread into pumpkin mixture. Lay each slice down onto the hot griddle or pan. Once cooked, flip bread over and cook on other side. This should take 1 - 2 minutes per side. Once all are cooked, serve with butter, maple syrup, powdered sugar and pecans if desired.
PUMPKIN PIE FRENCH TOAST
Make and share this Pumpkin Pie French Toast recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg 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.
Nutrition Facts : Calories 209.2, Fat 4.6, SaturatedFat 1.5, Cholesterol 95.1, Sodium 300.7, Carbohydrate 33.9, Fiber 1.5, Sugar 9.1, Protein 7.6
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