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Pumpkin Bread French Toast

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Pumpkin Bread French Toast from Edible Experiments

The other day, my husband and I were looking for a place to go out to eat. We are really indecisive about restaurants. I think we had already spent 30 minutes looking through online menus. I don’t remember where we went or what we got (must not have been that great), but I remember seeing on one of the menus “pumpkin bread French toast”. Why we did not go straight to that restaurant and get some, I do not know.

But the idea stuck with me. Its probably not a new idea. But it was a new idea to me. I cannot for the life of me figure out which restaurant had it on its menu, but it doesn’t really matter because I made it for myself!

It’s a pretty simple concept. Take a loaf of pumpkin bread. Slice it. Dip it in French toast batter. Cook it. Eat it. Oh, and don’t forget the whipped cream! I sprinkled a little bit of pumpkin pie spice in my whipped cream too. Yum.

Pumpkin Bread French Toast

You can make your favorite pumpkin bread recipe. I have heard THIS one is good. I just made my my Pumpkin Muffins with Toasted Pecan Streusel and poured the batter into a loaf pan instead of the muffin tins and it was great! You could also just buy a loaf from Great Harvest. Whatever floats your boat. Just make sure your bread isn’t fresh from the oven when you make the French toast. If you let it cool all the way before slicing it, it will hold together better. If its still hot, it might crumble when you dip it.

Wouldn’t this make the perfect Halloween breakfast? Or Thanksgiving breakfast? Its basically dessert for breakfast. Perfect for a special occasion!

PRINTABLE RECIPE

Ingredients:

MAKES 8 PIECES

  • 1 loaf of pumpkin quick bread
  • 2 eggs
  • 1/2 C. milk
  • 1 tsp. vanilla
  • 1/2 tsp. pumpkin pie spice
  • Whipped Cream (optional topping)

Directions:

1. Slice the bread into 8 pieces. Heat small pat of butter over a large skillet or griddle on medium heat.

2. In a shallow dish, beat together the eggs, milk, vanilla, and pumpkin pie spice.

3. Dip a slice of bread in the egg and milk mixture and flip with a fork to coat all sides of the bread. Transfer to the griddle or skillet. Repeat with all 8 pieces.

4. Cook until browned, then flip and repeat on the other side. Serve with whipped cream.

By Edible Experiments

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