Pumpkin French Toast Recipes

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.

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.

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.

Steps:

• Heat a lightly oiled skillet over medium heat.
• Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

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.