Pumpkin Spiced French Toast Recipes

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PUMPKIN FRENCH TOAST



Pumpkin French Toast image

On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!

Provided by CARI

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 eggs
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 25.7 g, Cholesterol 191.4 mg, Fat 9 g, Fiber 4.7 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 389.5 mg, Sugar 4.1 g

PUMPKIN SPICE FRENCH TOAST CASSEROLE



Pumpkin Spice French Toast Casserole image

This autumn-inspired casserole is both custardy and crunchy and perfect for brunch--or even dessert. We use pumpkin pie puree, which comes pre-sweetened and spiced, lending an extra touch of warmth. Since the unbaked casserole needs to rest overnight, this is an ideal make-ahead company-worthy dish.

Provided by Food Network Kitchen

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, at room temperature
One 1-pound loaf Italian-style bread, sliced 1/2-inch-thick
4 large eggs
1/3 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups whole milk
1 cup heavy cream
1 cup pumpkin pie puree (not pure pumpkin puree)
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), cut into cubes
1 cup chopped pecans

Steps:

  • For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books).
  • Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F.
  • For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
  • To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
  • Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.

SPICED PUMPKIN FRENCH TOAST CASSEROLE



Spiced Pumpkin French Toast Casserole image

What a sweet way to start your morning! It's perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! -Joanne Wessel, Greenwood, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

8 large eggs
2 cups whole milk
2 cups heavy whipping cream
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
14 cups cubed challah or egg bread (about 28 ounces)
1/2 cup raisins
Confectioners' sugar and maple syrup, optional

Steps:

  • In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes., Let stand 5-10 minutes before serving. If desired, serve with confectioners' sugar and syrup.

Nutrition Facts : Calories 529 calories, Fat 23g fat (12g saturated fat), Cholesterol 207mg cholesterol, Sodium 428mg sodium, Carbohydrate 68g carbohydrate (34g sugars, Fiber 3g fiber), Protein 13g protein.

PUMPKIN PIE FRENCH TOAST



Pumpkin Pie French Toast image

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

3 large eggs
½ cup half-and-half cream
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread

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 SPICE FRENCH TOAST



Pumpkin Spice French Toast image

This French toast is loaded with the classic flavors of spiced pumpkin pie, and the texture is light and custardy. Serve hot with butter and maple syrup for a hearty autumn breakfast that can be enjoyed any time of year. I've also enjoyed this served with a drizzle of maple syrup and homemade whipped cream with a pinch of nutmeg (recipe here: http://www.food.com/recipe/whipped-cream-topping-296140).

Provided by MarthaStewartWanabe

Categories     Breakfast

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 13

8 -10 slices white bread
4 eggs, large
3/4 cup milk
1/2 cup pumpkin puree
2 tablespoons brown sugar
1 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/8 teaspoon clove, ground
2 teaspoons vanilla extract
2 tablespoons cooking spray
1/2 cup maple syrup (real, not imitation)
4 -5 tablespoons butter, salted (optional ( 1/2 tbs. butter per slice)

Steps:

  • In a medium mixing bowl, whisk eggs. Then whisk in milk and pumpkin puree. Add brown sugar, cinnamon, nutmeg and vanilla; whisk until fully incorporated.
  • Bring a large skillet or griddle to medium heat and lightly spray with cooking spray.
  • Dredge each slice of bread in the custard mixture, being careful not to oversaturate the bread.
  • Cook for 3-5 minutes on each side or until lightly browned.
  • Serve hot with butter and real maple syrup.

Nutrition Facts : Calories 477, Fat 19.7, SaturatedFat 10.3, Cholesterol 222.9, Sodium 457.6, Carbohydrate 62.9, Fiber 1.7, Sugar 33.4, Protein 11.9

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