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Pumpkin French Toast

September 29, 2016 By Adell Leave a Comment

Pumpkin French Toast is a cozy breakfast full of pumpkin and spice. Thick slices of bread are soaked in a pumpkin pie like egg mixture. Topped with maple syrup and powdered sugar, this is a delicious fall breakfast!

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French toast is just the best. It’s rather easy to whip up and always a favorite. This pumpkin version went over well with my whole family. I cut up the leftovers into sticks and froze them for easy breakfasts later too!

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We loved these topped with pure maple syrup. I am a total syrup snob. I seriously can’t eat the fake stuff. The flavor of real maple syrup is just the best. I also love buttermilk syrup (who doesn’t?!) I’m sure that would be great on this pumpkin french toast or this spiced buttermilk caramel syrup would be pretty amazing too. However, I do think the real maple syrup allows the pumpkin flavor to shine and compliments it well. So whatever you drizzle on top, it’s gonna be great!

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Pumpkin French Toast
 
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Author: Adell Goff
Ingredients
  • 3 eggs
  • ½ cup pumpkin puree
  • ¾ cup whole milk
  • 2 teaspoons vanilla
  • 2 Tablespoons brown sugar (optional)
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon cloves
  • 8-10 slices Texas toast or thickly sliced bread
  • maple syrup, butter, powdered sugar, for topping
Instructions
  1. Heat a griddle to medium-low heat.
  2. Mix the eggs, pumpkin puree and milk in a large bowl till combined. Add the vanilla, brown sugar, cinnamon, pumpkin pie spice and cloves. Stir till combined.
  3. Grease your griddle or non-stick pan with butter or cooking spray.
  4. Dip each slice of bread into the egg mixture coating each side. Cook for 2-3 minutes per side or until lightly brown and cooked.
  5. Serve warm with butter, maple syrup and a good sprinkle of powdered sugar.
Notes
You can freeze the leftovers for a quick breakfast. Just warm on griddle or in the microwave.
If you don't have pumpkin pie spice you can make it by adding an additional: ½ teaspoon cinnamon ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon allspice.
3.4.3177

Recipe Source: Baked in AZ

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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