Pumpkin French Toast
Pumpkin French Toast ~ a warm and comforting twist on a classic breakfast favorite, perfect for those crisp fall mornings when you're craving something special.
Servings: 4
Ingredients
- 1 loaf brioche bread, thickly sliced. You'll want 8 slices.
- 2 large eggs
- 3/4 cup half and half
- 1 Tbsp sugar
- 1 Tbsp molasses
- 1/2 cup canned pumpkin puree, not pie filling
- 1/4 tsp each: cinnamon, cardamom, ginger, nutmeg, allspice and cloves
- butter
- vegetable oil
Instructions
- Whisk the eggs, half and half, molasses, pumpkin, and spices together in a wide shallow bowl. A pie plate works well. Make sure the eggs are completely broken up and combined well.
- Heat a skillet over medium heat and melt a pat of butter and a bit of vegetable oil in the pan. Note: combining butter and vegetable oil gives you the best of each: you get the flavor of butter but the higher burn temperature from the oil.
- Soak the bread, one at a time, in the pumpkin batter. Each side should soak for about 30 seconds. Let any excess drip off before adding to the hot skillet. You should hear a gentle sizzle when the bread hits the pan.
- Let cook until browned on each side. If your bread is very thick, you may want to lower the heat so the insides can cook without excess browning.
- Serve hot with butter and maple syrup.
Nutrition
Calories: 331 kcal · Carbohydrates: 33 g · Protein: 10 g · Fat: 18 g · Saturated Fat: 10 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 169 mg · Sodium: 303 mg · Potassium: 154 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 3860 IU · Vitamin C: 1 mg · Calcium: 86 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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