Breakfast of champions: Pumpkin French toast. Please take my word.
Remember my 7-ingredient muesli bread? It’s also part of this pumpkin French toast. When chopped into cubes, it’s perfect for fall breakfasts.
I always make French toast in the traditional way: dip the bread into an egg batter and fry it when you are ready to eat. It’s actually easier to make it the night before and bake it in the morning. It doesn’t need a grill, and the bread has plenty of time for the pumpkin goodness to soak in.
The ‘batter’ consisted of a few free-range eggs, some milk, pumpkin Butter, and lots of pumpkin pie spices. Then, I topped it with brown sugar.
I may have never jumped out of bed so early on the weekend to preheat my oven, but it was worth the sleepless nights.
It turned out fantastic, as you can see. The bread with raisin dots soaked up the batter, creating a custardy French toast that smelt like heaven when it was baked.
It’s even better when topped with maple syrup, agave, or honey. It could also feed the entire family and most of your neighbors. I shared a large portion of mine with several friends. They think I am the “French Toast Fairy” now. I’m not sure if I can or want to maintain that reputation, but it was fun for a while.
If there are only two people eating this breakfast, you can simply reduce the recipe by half or even a quarter for a better serving size. This recipe is a must-have for your fall bucket list. It’s so good to have crossed this recipe off my list.
Ingredients
- Bread cubes: 5 1/2 to 7 1/2 cups (depending on the type of bread).
- Seven large eggs
- 2 cups of milk (any type)*
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 14 cup Pumpkin Butter
- 3-4 tbsp. brown sugar (to top)
- Nuts, such as pecans or walnuts.
Instructions
- You can cut any bread into cubes that are 1 inch in size. I prefer crusty whole-grain bread, but you can also use sandwich bread. Use enough slices to completely fill a 9×13-inch baking dish that has been lightly greased.
- Pour the milk over the bread and press down with a spoon or your hands until it is all soaked. Pour the mixture over the bread and press down with your hands or a spoon until it is mostly covered. Cover with a saran or lid, and chill overnight.
- Preheat oven to 350 degrees F / 176 C in the morning. Uncover and sprinkle with additional pumpkin pie spices and nuts. Bake 35-45 mins or until golden brown.
- Serve with maple syrup or honey. Keep leftovers covered in the fridge for up to two days.
