Pumpkin French Toast

This recipe has been featured in a post on The Recipe Girl blog: Pumpkin French Toast with Crunchy Cinnamon Crust

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Pumpkin French Toast

Yield: 4 servings (2 slices per serving)

Prep Time: 20 min

Cook Time: 15 min

A favorite in the RecipeGirl household... especially when Fall rolls around.

Ingredients:

2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
8 (3/4-inch thick) slices of day-old French bread

Directions:

1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.

2. In another low-lying flat bowl, place crushed cereal.

3. Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread.

4. Serve immediately with maple syrup.

Tips:

*This recipe really is best with French bread that is a day or two old- if it's too soft, it will absorb too much of the liquid and turn out soggy.
*Do a quick dip into the liquid. You don't want to soak the bread in it.
*You may leave off the crumbled cereal if you don't wish to add crunch. (It's good though!)

Source: RecipeGirl.com

Leave a Comment




12 Responses to “Pumpkin French Toast”

  1. 1

    Tracy — September 12, 2009 @ 3:29 AM

    Yum! I love pumpkin in any way except in pies (it’s a texture thing for me). That french toast looks delicious!

  2. 2

    Maria — September 13, 2009 @ 2:48 PM

    I love the crunchy crust. Perfect treat for fall!

  3. 3

    Sophie — September 13, 2009 @ 10:52 PM

    What a great & neat idea is this!!

    Looks very lovely & so tasty too!!
    A must try!!
    Thanks!!

  4. 4

    Kristin — September 14, 2009 @ 9:10 AM

    I made this french toast this weekend and it was delicious! Just the right amount of pumpkin flavor and spice. Very easy to make if not a bit messy but well worth it. I am definitely making this again. And next time I’m going to make my homemade cinnamon syrup to pour on it. Here is a pic I took of it: http://twitpic.com/hltzv

  5. 5

    Kristin — September 14, 2009 @ 9:11 AM

    P.S. Come out with a cookbook already! :D

  6. 6

    Brian — September 14, 2009 @ 4:40 PM

    Those look fantastic, a variation on that would make a stunning dessert.

  7. 7

    jasmine — September 15, 2009 @ 12:26 PM

    hohoholy crap! im totally making these for a fall brunch! with mimosas! and a fire!

    youve inspired me, gorgeous pics, omnom recipe!

  8. 8

    Kevin — September 19, 2009 @ 1:51 PM

    This is a great idea! Nice way to enjoy some of the in season pumpkins!

  9. 9

    Michelle — October 27, 2009 @ 4:44 PM

    Very tasty. My first recipe from your site. Now I need to find about 4 more recipes to use up the rest of this big can of pumpkin puree…

  10. 10

    dawn — November 1, 2009 @ 1:37 PM

    love this….

  11. 11

    Quilted Cupcake Jean — October 7, 2012 @ 7:00 AM

    Made this today – loved it! Thanks so much for sharing this great recipe. Pumpkin is a huge favorite of mine.

  12. 12

    Betsey — October 17, 2013 @ 7:24 AM

    The crunch is a great idea. We made this today and it was great! I made a few changes like using French vanilla creamer in place of the whipping cream, reduced the nutmeg to 1/4 tsp because I think nutmeg is strong and added 1/2 tsp of cloves, pumpkin isn’t at it’s best until there are cloves with it.