Pumpkin Pie French Toast

Pumpkin Pie French Toast(Taken with iPhone… not bad right?)

Happy New Years everyone!!! Woot woot 2014!

I know, it has been a really long time since I updated. My life is just different now than when I started this blog. I recently moved from DC to VA and I don’t have a lot of free time and the convenience to blog anymore. My routine used to be: off from work, take a short ride on the metro, walk a very short distance from the metro to a supermarket, buy a few groceries,  walk across the street to home, cook, snap photos, eat, blog and get ready for work.

My routine now: off from work, take a very long metro ride (1 hour, 3 different connections), 10 min walk home that is not close to a supermarket, wait for Jay to get home with the car, debate on whether to cook, eat out or sleep because I’m exhausted. Blogging has definitely been put on the back burner. So many things has happened since my last post, its completely overwhelming sometimes. I have also become an aunt to 2 babies, a nephew and a niece- 1.5 months apart! Enough about my life, I’m going to share this recipe because it’s still cold out and I love pumpkin everything during this time. I used brioche, but I like using challah bread for this as well. Make sure you leave your bread out for a day so it can get a bit stale.

Pumpkin Pie Brioche French Toast

Serving size- 8

4 large eggs
1/2 cup pumpkin puree
1 cup of whole milk (more if needed)
2 teaspoons of pumpkin pie spice (cinnamon, nutmeg, ginger, all spice)
1 tablespoon of light brown sugar
2 teaspoons vanilla extract
8 slices day old brioche (or challah), sliced 1-inch thick
unsalted butter
vegetable oil

Preheat oven 250F.

In a shallow dish, whisk together the eggs, puree, milk, spices, sugar and vanilla extract.

Heat a large pan or skillet on medium-high heat with 1 tablespoon of butter and a 1 tablespoon of canola oil, swirl the pan to evenly coat. Dredge the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Fit as many slices on the pan, cook until golden brown on both sides, about 3 minutes per side.

Transfer the toast to a baking sheet and keep warm in oven.

(Optional) Caramelized bananas: Melt 2 tablespoons butter in a skillet. Add sliced bananas and 2 tablespoons brown sugar. Cook until golden, about 5 minutes. Sprinkle the bananas with cinnamon.

Serve with bananas, maple syrup and a sprinkle of confectioners sugar.

 

 

 

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1 Comment on Pumpkin Pie French Toast

  1. Raider
    November 17, 2014 at 5:59 am (2 years ago)

    This really was the pefcert french toast! I made a whole loaf and we ate it on saturday and sunday. I used half of the vanilla and substituted almond extract for the rest (my wife loves almond flavor) and it worked great. We debated which worked better, the pieces that followed the soaking directions, and the ones I forgot about and let soak longer. The longer soaked ones were more flavorful and moister, but didn’t caramelize as well. Either works based on your preference, I suppose.