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 BREAD FRENCH TOAST
Provided by Wanna Make This?
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the pumpkin bread: Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray.
- Stir together the granulated sugar, brown sugar, pumpkin spice, pumpkin puree, oil and eggs in a large bowl. Whisk together the flour, baking soda, salt and baking powder in a medium bowl. Alternate adding the dry ingredients and 1/3 cup water to the pumpkin batter, stirring to combine after each addition. Add the batter to the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Remove from oven, let cool for 15 minutes before removing from the pan and cooling completely.
- For the sweet cream cheese filling: Beat together the cream cheese, confectioners' sugar, heavy cream, orange zest and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Cover and refrigerate until ready to use.
- To serve: Slice the pumpkin bread into 3/4-inch-thick slices. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add 4 slices of pumpkin bread and cook until browned on the edges. Flip and toast on the second side, a couple of minutes total. Add the remaining 2 tablespoons butter and repeat with 4 more slices of the pumpkin bread.
- Place 1 toasted slice of pumpkin bread on a plate. Top with 1/4 cup of the sweet cream cheese, top with second toasted slice of pumpkin bread and another 1/4 cup of sweet cream cheese. Dust with confectioners' sugar and top with a candied pumpkin.
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
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.
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PUMPKIN BREAD FRENCH TOAST RECIPE - PINCH OF YUM
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Estimated Reading Time 5 mins
- Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.
- Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
- Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.
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- Make the pumpkin bread according to that recipe. The recipe makes two loaves, so you can cut it in half for one loaf or eat the other one. It freezes well too, if you’d like to save it for later. You can make the pumpkin bread several days before making the french toast, if you like.
- 2. When ready to make the french toast, add the eggs, milk, vanilla and ground cinnamon to a shallow dish and whisk together to combine. Set aside.
- 4. With one slice of pumpkin bread at a time, dip bread into mixture then flip and dip opposite side. You don’t need to let it soak – a quick dip and rub in the egg mixture should do it.
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