Best 3 Baked Pumpkin Pie French Toast Recipes
Indulge in a delightful culinary fusion with this irresistible Baked Pumpkin Pie French Toast, a harmonious blend of classic French toast and the comforting flavors of fall. This recipe elevates your breakfast routine with pumpkin puree, warm spices, and a touch of maple syrup, creating a symphony of flavors that will tantalize your taste buds. Served with a dollop of whipped cream and a sprinkle of cinnamon, this dish is a perfect way to start your day or enjoy a special brunch.
This article features a collection of delectable French toast recipes that cater to various dietary preferences and taste sensations. From the classic French toast to gluten-free and vegan alternatives, there's something for everyone to savor. Explore the delightful options of Blueberry-Lemon Ricotta Stuffed French Toast, Vegan Pumpkin Pie French Toast Casserole, and Gluten-Free French Toast with Berries and Cream. Get ready to embark on a culinary adventure that will leave you craving more.
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PUMPKIN PIE FRENCH TOAST
A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!
Provided by Andrea Cushman
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a lightly oiled skillet over medium heat.
- Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.
Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g
PUMPKIN FRENCH TOAST CASSEROLE
Provided by Marcela Valladolid
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
- In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
- In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
- Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
- Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.
PUMPKIN PIE FRENCH TOAST - BAKED
A combination of other recipes tweaked to get the best of both worlds. I am posting here because it seems that none of the other recipes made such a large batch. Also, none of the other recipes baked the french toast which I found to be a real time saver! This would be a great make ahead breakfast that you could take with you, syrup is optional, since it already kinda sweet. I give this to my toddlers with a cup of milk and it is an easy less-mess breakfast!
Provided by Ginny Ax
Categories Breakfast
Time 35m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Mix the eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and brown sugar in low flat bowl for easy dipping.
- Line two cookie sheets with foil and spray with Pam.
- Dip the bread into the egg mixture on both sides and place on cookie sheet. (I was able to get six slices on each sheet.).
- Bake for 25 minutes, flipping them over half way through.
- Serve with maple syrup, powdered suger, or eat them plain if you are on the go.
Nutrition Facts : Calories 261, Fat 6, SaturatedFat 2, Cholesterol 126.8, Sodium 367, Carbohydrate 41.7, Fiber 1.6, Sugar 11.8, Protein 9.6
Tips:
- Use fresh pumpkin puree for the best flavor. If you don't have fresh puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Be sure to whisk the eggs and milk together until they are well combined. This will help to prevent the eggs from curdling when they are added to the hot pumpkin mixture.
- Cook the pumpkin mixture over medium heat, stirring constantly. This will help to prevent the mixture from scorching.
- Once the pumpkin mixture has thickened, remove it from the heat and let it cool slightly before adding it to the bread cubes.
- Be sure to coat the bread cubes evenly with the pumpkin mixture. This will help to ensure that each bite of French toast is flavorful.
- Cook the French toast over medium heat until it is golden brown on both sides. This will take about 2-3 minutes per side.
- Serve the French toast immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Conclusion:
Baked pumpkin pie French toast is a delicious and easy-to-make breakfast or brunch dish that is perfect for fall. The pumpkin pie filling is rich and flavorful, and the French toast is perfectly golden and crispy. This dish is sure to be a hit with your family and friends!
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