Pumpkin French Toast with Caramel Syrup and Pecans is a fabulous fall treat that everyone should experience! What a great brunch recipe too!
These have been a family favorite around fall time for a few years now!! Here’s the original recipe, it’s great but I tweaked a couple ingredients. Enjoy!
Pumpkin French Toast
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3 Tablespoons brown sugar
2 tablespoons cooking oil
French Bread
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3 Tablespoons brown sugar
2 tablespoons cooking oil
French Bread
Mix eggs until yolk and whites are combined, mix in milk, mix in pumpkin, Next add all spices, vanilla, and oil and whisk until combined. Slice french bread and dip in pumpkin mixture. Cook on griddle. Top with buttermilk caramel syrup and pecans.
Step-by-step
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Whisk 2 eggs together to combine yolk and whites. Then whisk in 1/4 c. milk.
Whisk in 1/4 cup pumpkin puree.
Add 3/4 teaspoon cinnamon,1/4 teaspoon ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon nutmeg, 3 tablespoons brown sugar, 1/4 teaspoon vanilla, and 2 tbsp cooking oil (vegetable or canola). Whisk all together.
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Dip sliced French bread in egg mixture and cook on griddle. I add the oil so I don’t have to use cooking spray. I hate when my house smells like burnt oil, but you can decide if you want to use the spray and omit the oil from the recipe.
Watch closely- usually takes a couple minutes to get it browned just right. Flip and cook another couple minutes.
We top ours with the caramel buttermilk syrup and whole pecans. Delish!!!!
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