Today we are discussing this Pumpkin French Toast! This week has been solid. Super solid. Lots of full days, long to-do lists and lots of check marks next to stuff. The feeling of “have- worked” is one of my favorites. It makes that shower and beer at the end of the day feel soooo good. I even drank a beer in the shower and it was amazing. Do you drink stuff in the shower?! I sometimes have my morning cup of coffee in there and I loooove it, though it is tricky. You don’t wanna get soap water in your coffee/beer/juice, you know?
Earlier this week there was a lil’ giveaway and one of you in the comments said, “I can’t wait to make Pumpkin French Toast…” and I was like, whaaaa, that’s a thing?! I couldn’t get it out of my brain. I had to make it immediately! And so I did. It was heaven on a plate. I’m not trying to be all bossy, but you need to make this for breakfast very, very soon. You’ll love it.
How to Make Pumpkin French Toast
I initially thought that it might be cool to coat the French toast in finely chopped pecans, almost like corn flakes, but the pecans ended up being nearly burnt and the French toast looked kinda scary. A sprinkling of pecans turned out to be perfect.
- The pecans are mixed with butter, brown sugar, ground coffee, whiskey and spices. They’re toasted in the oven and then finely chopped.
- Next, you combine the liquid mixture and this is what we’re using for the French toast.
- The French toast is so simple. Get a good loaf of challah or brioche. I found this beautiful challah at Trader Joe’s, if you can believe that! That store amazes me sometimes.
- Brioche is a lot less sweet than challah, so If you end up using brioche, I’d recommend adding a tablespoon or two more of sugar.
- You dip the slices of challah into the pumpkin mixture and then cook it on a non-stick skillet until it’s toasted on both sides.
This breakfast makes me happy. I hope you make this Pumpkin French Toast. If you do, let me know on Instagram!
Pumpkin French Toast Recipe
- 1/2 cup pecans
- 1 tablespoon unsalted butter
- 1 teaspoon ground coffee
- 1 teaspoon brown sugar
- 2 teaspoons bourbon whiskey
- Pinch ground cinnamon
- Pinch kosher salt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup pumpkin puree
- 3 tablespoons light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fresh orange zest
- 1/4 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground ginger
- Pinch kosher salt
- 1 loaf of challah or bread of choice, cut into 1-inch slices
- Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, bourbon, cinnamon and salt. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you're able to handle them. Chop up the pecans until finely chopped and set aside.
- In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.
- Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.
- Preheat your cast iron skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. (I like to do a little bit of both.) When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans. Serve warm with maple syrup.