PUMPKIN PIE FRENCH TOAST – Who else is super excited for Fall? I am much more of a cool weather type of person!! Here’s another amazingly Pumpkin recipe!



For French Toast

— 6 Slices of french bread, about an inch thick
— 3 Eggs
— 2 Tablespoons Brown Sugar
— 1 1/2 teaspoons pumpkin spice mix
— 1 Teaspoon Vanilla Extract
— ½ Cup Pumpkin Purée
— ½ Cup Milk
— 3 Tablespoons Butter
— Pumpkin Spice Syrup (recipe below), for topping
— Whipped Cream (for topping), optional

Homemade Pumpkin Spice Syrup

— 1 and 1/2 cups water
— 3/4 cup light or dark brown sugar
— 1 cup granulated sugar
— 1 tablespoon pumpkin spice mix
— 3-4 tablespoons pumpkin purée
— 1 and 1/2 tablespoons vanilla extract


For Pumpkin French Toast

In a medium bowl whisk the eggs, brown sugar, pumpkin spice mix, vanilla extract, pumpkin purée and the milk. In a medium skillet, melt 1 T butter on medium high. Deep each piece of bread into the pumpkin mixture. Press down so that the bread soaks up the maximum amount of batter. Place the bread (3 at a time) onto the skillet and cook for 3 minutes each side until brown. Melt ½ T of butter for each side you cook. Top with pumpkin spice syrup, and optional whipped cream. Serve hot.

Homemade Pumpkin Spice Syrup

In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in pumpkin spice mix, and pumpkin purée. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel. Allow to cool about 10 minutes, and stir in the vanilla. Store in a mason jar or airtight container for up to 3 months in the refrigerator.


Last Step: Don’t forget to share!

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