Pumpkin Pie French Toast Recipes

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PUMPKIN FRENCH TOAST



Pumpkin French Toast image

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

Provided by CARI

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 eggs
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g

PUMPKIN PIE FRENCH TOAST



Pumpkin Pie French Toast image

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

3 large eggs
½ cup half-and-half cream
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread

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 PIE FRENCH TOAST



Pumpkin Pie French Toast image

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

Butter, for baking dish
1 baguette (8 ounces), sliced 1/2 inch thick
4 large eggs
1 quart half-and-half
1 can (15 ounces) pumpkin puree
1 cup packed light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving (optional)

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



Pumpkin Pie French Toast image

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

1 loaf sourdough bread
2 eggs
1/4 cup milk
2 tablespoons brown sugar
1/4 cup pumpkin pie filling
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

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.

PUMPKIN PECAN PIE FRENCH TOAST WITH BUTTERSCOTCH SYRUP



Pumpkin Pecan Pie French Toast with Butterscotch Syrup image

Provided by Sunny Anderson

Categories     main-dish

Yield Makes 8 slices

Number Of Ingredients 18

4 eggs
1/2 cup whole milk
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
1 tablespoon granulated sugar
1 tablespoon packed light brown sugar
3 cups cornflakes, crushed
11/2 cups finely chopped pecans
Kosher salt
8 slices stale Texas toast,
11/2 inches thick
2 tablespoons unsalted butter, plus more for frying
2 tablespoons vegetable oil, plus more for frying
2 tablespoons unsalted butter
1/4 cup butterscotch liqueur
1/4 cup pecan liqueur
1 cup grade A maple syrup
Kosher salt

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 OAMC



Pumpkin Pie French Toast OAMC image

My family enjoys this version of french toast. I make this for OAMC also. You can use any type of bread you like. I have used white and Texas toast also.

Provided by bmcnichol

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

14 slices whole wheat sandwich bread
3 eggs
1/2 cup milk
3/4 cup canned pumpkin
1 teaspoon pumpkin pie spice

Steps:

  • In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
  • Dip each side of the bread and cook on a hot, greased griddle or skillet.
  • Flip after 1 - 2 minutes.
  • Serve with syrup or however you like to eat your french toast.
  • If freezing, let cool completely and freeze.

Nutrition Facts : Calories 323, Fat 7.7, SaturatedFat 2.6, Cholesterol 143.8, Sodium 626.2, Carbohydrate 50, Fiber 3.5, Sugar 5.5, Protein 12.9

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