Pumpkin Bread French Toast Recipes

PUMPKIN FRENCH TOAST BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
• Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
• Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
• Bake in preheated oven until golden brown on top, 30 to 40 minutes.

PUMPKIN FRENCH TOAST

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

PUMPKIN BREAD FRENCH TOAST

Steps:

• Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.
• Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).
• Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.

PUMPKIN BREAD FRENCH TOAST

Steps:

• Make the pumpkin bread according to that recipe. The recipe makes two loaves, so you can cut it in half for one loaf or eat the other one. It freezes well too, if you'd like to save it for later. You can make the pumpkin bread several days before making the french toast, if you like.
• 2. When ready to make the french toast, add the eggs, milk, vanilla and ground cinnamon to a shallow dish and whisk together to combine. Set aside.
• 3. Heat a nonstick skillet over medium heat and melt about 1/2 a tablespoon of butter.
• 4. With one slice of pumpkin bread at a time, dip bread into mixture then flip and dip opposite side. You don't need to let it soak - a quick dip and rub in the egg mixture should do it.
• 5. Immediately place the bread into the preheated skillet and cook until golden brown on both sides. I can usually get two or three slices in my skillet at one time.
• 6. Repeat with remaining pumpkin bread slices and egg mixture, adding additional butter before adding a new round of slices.
• 7. Serve warm. Top with butter, maple syrup or any toppings that you'd like.

PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Grease the bottom and sides of a 9x13 baking dish with the melted butter (1 tablespoon).
• Add the cubed bread to the baking dish and spread out evenly.
• In a large mixing bowl, make the custard. Whisk together the eggs (6), half and half (2 cups), pumpkin puree (1 cup), brown sugar (1/2 cup), vanilla extract (1 tablespoon), and pumpkin pie spice (1 tablespoon).
• Pour the custard evenly over the cubed bread in the baking dish. Cover and refrigerate for a minimum of 1 hour or a maximum of 24 hours (the longer it sits, the softer the texture will be).
• In a small bowl, mix the streusel topping. Combine the chopped pecans (1/2 cup), all-purpose flour (1/4 cup), brown sugar (1/4 cup), and pumpkin pie spice (1 teaspoon). Add the cold, cut up butter (3 tablespoons) and use a fork, a pastry cutter, or your hands to blend the mixture together and break up the butter, forming a crumbly texture. (If making ahead, this can also be made ahead, covered, and refrigerated separately).
• When you are ready to bake, preheat your oven to 350 degrees F and arrange a rack in the middle of the oven. Just before baking, sprinkle the streusel topping over the casserole evenly. Bake at 350 degrees F for 50-60 minutes, or until the casserole is no longer jiggly if you shake it a bit. If it's browning too much, you can tent it with foil.
• Allow the casserole to cool for 5-10 minutes. Cut into 12 pieces (4x3). Top with dried cranberries, powdered sugar, maple syrup, extra nuts, whipped cream... or anything else you love serving French toast with!

PUMPKIN PIE FRENCH TOAST

Steps:

• Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
• In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
• Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.

PUMPKIN BREAD FRENCH TOAST

Steps:

• For the pumpkin bread: Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray.
• Stir together the granulated sugar, brown sugar, pumpkin spice, pumpkin puree, oil and eggs in a large bowl. Whisk together the flour, baking soda, salt and baking powder in a medium bowl. Alternate adding the dry ingredients and 1/3 cup water to the pumpkin batter, stirring to combine after each addition. Add the batter to the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove from oven, let cool for 15 minutes before removing from the pan and cooling completely.
• For the sweet cream cheese filling: Beat together the cream cheese, confectioners' sugar, heavy cream, orange zest and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Cover and refrigerate until ready to use.
• To serve: Slice the pumpkin bread into 3/4-inch-thick slices. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add 4 slices of pumpkin bread and cook until browned on the edges. Flip and toast on the second side, a couple of minutes total. Add the remaining 2 tablespoons butter and repeat with 4 more slices of the pumpkin bread.
• Place 1 toasted slice of pumpkin bread on a plate. Top with 1/4 cup of the sweet cream cheese, top with second toasted slice of pumpkin bread and another 1/4 cup of sweet cream cheese. Dust with confectioners' sugar and top with a candied pumpkin.

PUMPKIN BREAD FRENCH TOAST

Steps:

• In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed.
• Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin.
• Preheat the oven to 350 degrees F.
• In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer.
• Grease a half sheet pan (18-x-13 inches) and top with greased side extenders.
• Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture.
• Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread.
• Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter.
• Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away.
• In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract.
• Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed.
• Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix.
• Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape.

PUMPKIN SPICE BAKED FRENCH TOAST

Steps:

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place all of the bread cubes into a large bowl.
• In a mixing bowl, beat the cream cheese and pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed.
• Beat in the sugar and Homemade Pumpkin Spice.
• Add eggs, two at a time with the mixer on low until each is fully incorporated, scraping the sides as needed.
• In a large measuring cup, combine the milk, heavy cream and vanilla.
• Gently pour the milk mixture into the bowl while mixing on low. Make sure everything has been mixed together well.
• Gently pour the entire contents over the bread cubes and mix to thoroughly coat.
• Carefully pour everything into the prepared baking dish and spread evenly. Cover with plastic wrap and refrigerate overnight.