Advertisement
Share

Become a pumpkin spice fan with this French toast

Recipe: Pumpkin-spiced French toast
(Glenn Koenig / Los Angeles Times)

Too many autumn lattes got you burned out on pumpkin pie spice? Give the spice blend a second chance with this French toast.

While most French toast recipes are flavored just with cinnamon, here you add a pumpkin spice blend, along with pumpkin puree, to the custard base. Soak thick slices of brioche or challah bread in the mix, and fry the slices up. It almost tastes like you’re eating pumpkin pie for breakfast. It’s also the perfect antidote for anyone who shudders at the idea of one more sweet-spiced coffee.

A quick note on canned pumpkin puree. While a great pumpkin can yield great homemade puree, the canned squash is a great choice when fixing a dish. It’s readily available and consistent in flavor, texture and moisture content, whereas actual squash can vary.

PUMPKIN-SPICED FRENCH TOAST

Advertisement

Total time: 24 minutes | Serves 4

3 eggs
3/4 cup heavy cream
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
8 (1-inch thick) slices bread, such as challah or brioche, somewhat stale
1/4 cup butter or bacon fat, more as needed
Powdered sugar, as desired
Maple syrup, preferably dark, as desired

1. In a medium bowl, beat the eggs. Whisk in the cream and pumpkin puree, then the vanilla, sugar, cinnamon, nutmeg, ginger and allspice. Pour the batter into a wide, shallow baking dish.

2. Soak the bread slices in the egg mixture on both sides, 1 to 2 minutes per side.

3. Heat a large, heavy-bottomed skillet over medium heat until hot. Melt butter or bacon fat in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.

Sign up for our In the Kitchen newsletter

4. Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted. Repeat with the remaining slices.

5. Slice the toast and divide it among four plates. Dust each serving with powdered sugar, if desired, and serve with warm maple syrup.

Advertisement

Each serving: Calories 689; Protein 17 grams; Carbohydrates 69 grams; Fiber 4 grams; Fat 39 grams; Saturated fat 21 grams; Cholesterol 290 mg; Sugar 14 grams; Sodium 505 mg

Love cooking as much as I do? Follow me @noellecarter on Twitter.

ALSO:

You’ll want this chili recipe for game day

Advertisement

Your Los Angeles area ice cream and gelato map

Happiness is white chocolate bread pudding in your slow cooker


Advertisement