Pumpkin Pie French Toast – Welcome Fall
Warm yumminess for a cool fall morning. Easy recipe for sleepovers and sleepyheads.
Servings Prep Time
6people 5minutes
Cook Time
8minutes
Servings Prep Time
6people 5minutes
Cook Time
8minutes
Ingredients
  • 4large eggs
  • 1/2cup milkor cream or milk substitute
  • 1/2cup pumpkin puree(save the rest for pumpkin panna cotta)
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • 1tsp pumpkin pie spice
  • 12slices breadchallah, croissants, thick cut English toasting bread
Instructions
  1. Whisk first 6 ingredients together in a deep Pyrex baking dish.
  2. Heat griddle or stove-top pan until water drops sizzle on surface.
  3. Dip each bread slice in the batter covering both sides. Place on heated surface and cook each side until browned.
  4. Keep finished French Toast warming in oven (at 170 degrees) until all slices are cooked. Plate 2 per person, dust with powdered sugar. Serve with warm maple syrup. We also had warm applesauce as a side.
Recipe Notes

This was not overwhelmingly pumpkin-y. I thought it was just right. Just enough spice to make you think fall, but not so much you were longing for summer again!

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Pumpkin Pie Panna Cotta (for the leftover pumpkin puree).