Pumpkin season is here and I am so excited to share this recipe with you. It is killer! When we lived in a western suburb of Chicago (up until only a few months ago), we frequented a local breakfast place called Egg’lectic. They served Pumpkin Bread French Toast that would make even grown men cry.
Now that I’m in California and can no longer enjoy Egg’lectic’s version, I set out to recreate it at home. All along I knew that I would use my favorite pumpkin bread and turn it into french toast. The problem? I didn’t trust that the way I normally make french toast could even compare to Egg’lectic’s. See, I never really put much thought into making french toast. I would simply dip slices of bread into beaten eggs and then fry them on the skillet. I knew there was a better way, I just never gave myself a chance to find it.
Thanks to Chef John at Food Wishes, I finally found the better way. Bread is dipped into a spiced up batter that includes not only eggs, but milk, cinnamon and just a few other ingredients. After browning each slice in the skillet, you then bake them for about 15 minutes. This creates more of a souffle’ texture, preserving a light and fluffy inside with a crispy outer shell. Perfect-o!
Another trick is to make sure you slice the bread into very thick pieces. This will help the bread soak up the flavors of the batter and avoid it from getting soggy or falling apart in the frying process.
I seriously can not wait for you to make this. I strongly recommend you use the pumpkin bread recipe on my blog, as well. You can definitely take this french toast technique and apply it to any bread you desire, but my all time favorite is always going to be this pumpkin bread. (Until I try it out on some sort of chocolate and peanut butter combo bread, but that’s for another time.) 😉
Pumpkin Bread French Toast
- 1 loaf pumpkin bread , at least a day old
- 2 eggs , beaten
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- pinch of salt
- 2 Tbsp butter
Preheat the oven to 400 degrees F.
In a wide large bowl, whisk together the eggs, milk, vanilla, cinnamon, allspice and salt; set aside.
Slice the pumpkin loaf into 8 thick slices, not counting the end pieces (crust).
Melt the butter in a large skillet. Meanwhile, dip each slice of bread in the egg batter. Let the bread soak up the custard. Transfer to the heated skillet and brown for 1 to 2 minutes on each side.
Place the browned pieces of bread onto a baking sheet. Bake for 12 to 15 minutes. Serve with maple syrup or choice of toppings.