I don’t know about you guys, but I love french toast. It’s the simplest dessert/breakfast and there are tons of recipes for it. And since autumn means pumpkin-flavoured everything, I made this Pumpkin French Toast.
This recipe is somewhere in between classic French Toast and a French Toast Casserole, and I’ll explain how: It’s made in the oven and has some sort of ‘filling’, which brings it closer to a casserole, but it’s still crispy and made with classic toast instead of thicker slices of bread, just like the well-known classic.
Tips and tricks for Pumpkin French Toast:
-I baked the toast in the oven’s tray and the result was pretty good.
-I used this milk, but choose whatever suits you.
-Bake the toast in just one layer, that’s how it gets to be crispy. Overlaying it might lead to losing texture, so you’ll probably get a soaky french toast. And who wants that?!
-If you’re not crazy about pumpkin, just use 3 eggs instead.
-Try eating the French Toast while it is warm. It’s not bad cold either, but it works wonders when it’s out of the oven.
Pumpkin French Toast
- 8 slices toast
- 1 cup milk
- 1 egg
- 3 tbsp maple syrup or sugar
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1 cup pumpkin puree
- ½ tsp nutmeg
- 2 tbsp butter for the tray
- Combine all the ingredients in a bowl. Add half of the mix in the tray, then place the toast on top. Pour the rest of the mix on top.
- Bake for 25 minutes or until crispy.
- Serve with powdered sugar on top.