Tuesday, October 14, 2014

Tasty Tuesday: Pumpkin Pecan French Toast

Remember when I promised a pumpkin recipe would appear on this blog sometime this month?  Well, today is the day for that recipe!

I know everyone doesn't love pumpkin stuff, but for those of us that do, this is an amazing meal to have for brunch on a lazy weekend.  Eric and I both loved this, and it was so easy to put together (especially since we worked together to make it).

This was so delicious.  I wish I had time to make it every morning!

Pumpkin Pecan French Toast

Adapted ever so slightly from a recipe on Cooking Classy.

Ingredient List:
  • 1 loaf thick white bread (like French bread or Challah), cut in thick slices
  • 3/4 cup milk (I used 1% milk)
  • 1/2 cup canned pumpkin purée (If you find yourself wondering what to do with the rest of the can, you can always make Pumpkin Pecan Chocolate Chip Cookies)
  • 4 eggs
  • 2 tbsp packed brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • Butter for the griddle (I didn't measure this out, so just use whatever you think is appropriate to coat your griddle)
  • Chopped pecans for serving
  • Maple syrup for serving
  • Whipped cream for serving
Doesn't this look amazing?


1.  Preheat an electric griddle to 350 degrees.  (According to the original recipe, you can also use a nonstick skillet over medium heat.)

2.  Combine the pumpkin purée, milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger in a large bowl.

3.  Butter the griddle, making sure to coat the surface evenly.

4.  Dip each slice of bread into the pumpkin mixture.  (I followed the instructions given in the original recipe, and allowed each slice to sit for a few seconds in order to better absorb the mixture.  I also gave each slice a slight squeeze before flipping it to the other side to repeat this step.)

5.  Place each slice of bread on the griddle and cook until golden brown.  Flip the bread to the other side and again cook until golden brown.

6.  Sprinkle with chopped pecans and serve warm with maple syrup and whipped cream.

See?  Super simple!  I'll also note that while the pumpkin flavor is definitely noticeable, it's not overwhelming.  So if you're someone who likes but doesn't love pumpkin flavored stuff, this could still be a good breakfast/brunch option for you.

1 comment:

  1. […] choosing a pumpkin recipe to share.  It’s a great breakfast/brunch meal and it can be found here, if you’re […]