If you like pumpkin pie, you’re going to love this. Delicious, pie-like wonder for breakfast. Socially acceptable breakfast food. And to top it off, since it’s baked, it’s pretty much impossible to screw up, and you can have a big batch ready all at once—perfect for family breakfasts!

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It’s really simple to make; just whip up a pumpkin custard (pretty much pumpkin pie filling), soak the bread in it, remove it to a greased cookie sheet, and bake for 20 minutes at 350°F. And that’s it! Pumpkin French toast! Et voila.

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Pumpkin French Toast

1 loaf day-old challah bread, in thick slices

1½ cups pumpkin puree
½ cup brown sugar
1 tbsp all purpose flour
½ tsp table salt
1½ tsp ground ginger
2½ tsp ground cinnamon
½ tsp ground nutmeg
3 eggs
1 tsp vanilla extract
1½ cups whole milk

Oil, for the cookie sheets

Preheat the oven to 350°F. Mix all the custard ingredients together in a bowl before pouring into a shallow dish. Soak the bread, a few slices at a time, flipping to soak through, and topping with more custard as needed. Once the slices are soaked, remove to a greased cookie sheet and soak more bread.

Once all the bread is soaked and arranged on cookie sheets, bake for 20 minutes, until a knife inserted into a slice of bread comes out clean.

Serve with cranberry syrup and sour cream!

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