Pumpkin French Toast

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 20 MINUTES

 

SERVINGS: 12 SLICES

 

AUTHOR: FRESH OFF THE GRID

 

This pumpkin spiced French toast is an easy way to bring cozy autumn vibes to a classic camping breakfast.

INGREDIENTS

• 4 eggs
• ⅔ cup whole milk
• ½ cup pumpkin puree
• 2 teaspoons pumpkin spice
• 2 teaspoons sugar
• ½ teaspoon sea salt
• 12 slices thick cut bread such as Brioche or Texas Toast
• 3 tablespoons butter divided

INSTRUCTIONS

• Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, pumpkin puree, pumpkin spice, sugar, and salt together, until thoroughly mixed.
• Heat a tablespoon of butter in a skillet over medium heat.
• Dip a slice of bread in the batter and let it soak for about 10 seconds on each side. Let the excess drip off, then place it in the skillet to fry until golden and crispy on each side, about 3 minutes per side.
• Repeat with the rest of the bread, adding more butter to the skillet as needed.
• Serve with maple syrup. Enjoy!

Over-night Cinnamon French Toast

Niki Sepulveda

1 loaf Cinnamon Bread
8 eggs
1 T. brown sugar
1 T. vanilla
3 c. milk
3/4 tsp. salt
2 T. butter

Place the sliced bread in a buttered 9x13 glass baking dish.  Mix all remaining ingredients except butter.  Cut butter into pieces and drop on top of mixture.  Refrigerate over night.  Bake 45-50 minutes at 350 degrees. 

Note:  You can easily substitute the bread for any flavor you like.

Pumpkin Pie French Toast

Thanksgiving favorite

Description: http://www.5dollardinners.com/erins-pumpkin-pie- french-toast-5-dinner-challenge/print/ 14 slices whole wheat sandwich bread 3 eggs 1/2 cup milk 3/4 cup canned pumpkin 1 tsp pumpkin pie spice Butter and syrup for serving Set out the bread for dipping. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes. Once all are cooked, serve with butter and maple. And a side of fresh fruit. If freezing, let cool completely to reduce freezer burn. Enjoy this perfect fall “breakfast for dinner”!

Stuffed French Toast

A delicious breakfast casserole served with warm buttermilk syrup.
Kristy Dorrough

This recipe is for a large chafer pan. Cut in half for a 9x13 pan. Tear 2 loaves of French bread into pieces and place in pan. Mix together and pour over bread: 8 eggs 6 T sugar 2 t vanilla 5 cups milk You can refrigerate this overnight or prepare in the morning. Night before make the topping: ¾ c brown sugar 1 c flour 1 t cinnamon 2 sticks room temperature or slightly firm butter Use a fork to blend together. Set aside on counter until morning. Sprinkle 6 cups of frozen berries (strawberries not recommended) over the soaked bread. Spread the topping over the berries. Bake uncovered at 375 degrees for about 45 minutes. Buttermilk syrup: (also delicious on pancakes, waffles, and french toast!) 1 c buttermilk (or make by putting 1 T of vinegar or lemon juice in a measuring cup, add milk to equal 1 cup, let stand for about 5 minutes) 1 cube butter 2 c sugar Bring to boil and then remove from heat Add: 2 t baking soda 2 t vanilla Cinnamon to taste Make sure you prepare it in a large pot, because the soda causes it to foam. Serve warm.

Creme Brulee French Toast casserole

Like Gooey rolls, but with french toast.     Maryjane Melis

1/2 cup butter 1 cup packed brown sugar 2 Tablespoons corn syrup 1 loaf french bread (8 slices, cut about 1-1 1/2  inches thick, crust removed) 6 large eggs 1 3/4 cups half and half 1 teaspoon vanilla 1/4 teaspoon salt butter syrup 1 1/2 cups butter 3 cups maple syrup  melt together and serve over french toast. Directions: In a small saucepan melt butter, brown sugar,and  corn syrup, heat on medium until smooth stirring  constantly. Pour mixture into greased 9 x 13 glass  baking dish. Place eight bread pieces in a single  layer to cover pan, squeezing them in. Mix eggs,  cream and salt and vanilla, spoon over bread. cover  and refrig. overnight. Bake uncovered at 350 for 30- 40 min. If not serving immed. turn over. to prevent  sticking. Serve with butter syrup.