PUMPKIN FRENCH TOAST
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
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 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 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 FRENCH TOAST WITH BACON MAPLE SYRUP
My two great-grandsons helped me create this pumpkin French toast. Each of the boys took turns prepping and offering suggestions. It's a wonderful holiday brunch dish, and it can even be made a day ahead and baked when ready to serve. -Barbara Estabrook, Appleton, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 486 calories, Fat 23g fat (12g saturated fat), Cholesterol 137mg cholesterol, Sodium 386mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 2g fiber), Protein 10g protein.
PUMPKIN FRENCH TOAST BAKE
A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
Provided by cinderblock
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g
PUMPKIN FRENCH TOAST WITH APPLE CIDER SYRUP AND SPICED PECANS
After watching Carla Hall make this on the TV show The Chew on ABC, I knew my family would love it! After several attempts to share the recipe from their web-site unsuccessfully, I am posting it here for safe keeping. Make the pecans ahead (note, they are addictive) and the syrup the day before. Don't be scared of the ingredients, it is a super easy recipe to make and the tastes are so worth every bit of effort! Cook time does not include the cooking time of the pecans or syrup.
Provided by CindiJ
Categories Breakfast
Time 1h36m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Prepare Syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened. Allow to come to a boil, and boil for 1 minute continue to stir constantly. Remove from heat and stir in butter. Serve warm. *This can be made ahead and warmed in the microwave or stove top prior to serving.
- Prepare Pecans: Preheat oven to 250f. Line a baking sheet with silpat or parchment paper. Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread the pecans on prepared baking sheet.in a single layer. Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out. Store in air-tight container.
- Prepare Toast: Combine all ingredients (except the bread) and mix well.
- Option 1) The night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). Store in refrigerator until ready to cook.
- Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
- Frying the toast: Heat 2 TBS butter with 2 TBS oil in large nonstick skillet over medium-high heat. Place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. Turn and cook 2-3 minutes longer or until golden. Wipe the pan out with paper towel and repeat as necessary.
- *Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
- When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.
Nutrition Facts : Calories 1478, Fat 99.2, SaturatedFat 20.1, Cholesterol 247.7, Sodium 1152.3, Carbohydrate 131.9, Fiber 13.8, Sugar 58.4, Protein 29
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.
Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.
PUMPKIN PIE FRENCH TOAST
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
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.
MAKE-AHEAD PUMPKIN FRENCH TOAST
There's nothing not to like about this Make-Ahead Pumpkin French Toast: It's convenient, made with challah bread and served with maple syrup!
Provided by My Food and Family
Categories Baking Ingredients
Time 12h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Blend eggs, milk, pumpkin, sugar, vanilla and pumpkin pie spice in blender until well blended. Add cream cheese spread; blend until smooth. Pour into 13x9-inch dish. Dip both sides of each bread slice in egg mixture, then arrange on bottom of same dish, stacking if necessary to fit; cover. Refrigerate overnight.
- Heat oven to 400°F. Place bread slices in single layer on baking sheets sprayed with cooking spray, letting excess egg mixture drip back into dish before placing bread on baking sheets. Discard any leftover egg mixture.
- Bake 12 to 15 min. or until bread is puffed and golden brown, turning after 8 min.
- Serve topped with syrup.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 100 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PUMPKIN PIE FRENCH TOAST OAMC
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
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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