Pumpkin French Toast

I baked up a Pumpkin Toffee Coffeecake for a brunch last month. It only utilized 1 cup of pumpkin puree so, once again, I had a partial can left over. Though I would love a grab and go breakfast like these tempting Pumpkin Oat Breakfast Cookies, the picky hubby only eats his oats in old fashioned oatmeal.  He also snubs all my pumpkin recipes, except our annual Thanksgiving Pumpkin Pie. I wasn’t optimistic about his response when I decided to make this pumpkin French toast. A small batch was required under the circumstances.

Pumpkin French Toast

PREP TIME: 20 mins 
COOK TIME: 4 mins
TOTAL TIME: 24 minutes 

  • 4 slices of challah bread, sliced about 1/2-inch thick
  • 1 egg
  • 1/4 cup half and half (milk may be substituted)
  • 1 teaspoon sugar
  • 2 tablespoons of pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon of allspice
  • A grate or two of fresh nutmeg or pinch of ground nutmeg
  • Butter, to saute French toast

  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons mascarpone cream


  1. Whisk together egg, half and half, sugar, pumpkin, vanilla and spices in a shallow dish.
  2. Heat butter in saute pan.
  3. Dip bread in pumpkin mixture, then flip and dip other side.
  4. Add to saute pan and cook until lightly browned, flip and repeat on other side.
  5. Make mascarpone cream by beating all ingredients together until firm peaks form.
  6. To serve, top with maple syrup and a dollop of mascarpone whipped cream.

For The Full Instructions, See Full Recipes>>Pumpkin French Toast

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