Advertisement

Pumpkin-spiced French toast

Time 24 minutes
Yields Serves 4
Pumpkin-spiced French toast
(Glenn Koenig / Los Angeles Times)
1

In a medium bowl, beat the eggs. Whisk in the cream and pumpkin purée, 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.

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.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.