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.) 😉
- 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
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Preheat the oven to 400 degrees F.
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In a wide large bowl, whisk together the eggs, milk, vanilla, cinnamon, allspice and salt; set aside.
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Slice the pumpkin loaf into 8 thick slices, not counting the end pieces (crust).
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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.
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Place the browned pieces of bread onto a baking sheet. Bake for 12 to 15 minutes. Serve with maple syrup or choice of toppings.
I love that you are back to posting regularly! And this french toast looks delicious!
Pumpkin bread is one of the best things about fall. What a great idea to use it in a French Toast recipe. I bet that makes it even more delectable.
What a great way to make french toast during pumpkin season!
This looks AMAZING. I love french toast and I love french toasting random breads, but I’ve not tried pumpkin bread. Or the baking trick. I’ll have to try both soon.
(This weekend I french toasted a bagel!)
This looks so delicious! What a great idea, my kids will love it!
Umm…WOW! You had me at Pumpkin bread…I will have to use this for my left over Gut Scraper bread http://thecrunchysoup.wordpress.com/2010/07/15/gut-scraper-bread/ . I will have to make your pumpkin bread. Good luck on the food challenge!
Mmmmm, sounds amazing! Can’t wait to try this one out. 🙂 Also, I have a recipe to send you. Look out for it my dear.
I grew up in the suburbs of Chicago and i LOVE egglectic! I never had their french toast but I definitely want to try your version!
Okay, now I REALLY need that pumpkin! This sounds and looks amazing! We love bread pudding so finishing the dish off in the oven probably gives the french toast a similiar texture to it.
~ingrid
This is just cruel… I am now drooling and am pretty sure I just gained a good 5 pounds looking at the pictures and dreaming about eating this! This has been bookmarked!
Love your site! Happy I found you!
Mary xo
Delightful Bitefuls
Brilliant, how is this the first time I am seeing this?? Cannot wait to make it.
Thanks for the link… looks great!!
This looks awesome! I love fall flavours…
Hi! I discovered your blog when we lived in Wheaton for a year and 1/2…we’re Southern CA natives and are back now. I just saw that you guys moved to CA, where are you now? What made you guys move? Hope you’re enjoying it! 🙂
Hi Chelsea! We are now in Apple Valley…the high desert. We moved for ministry. Ben is now an associate pastor at a church here. Very different in SoCal, but enjoying it at the same time! 🙂
I’m thrilled to find this recipe! Egglectic became a family favorite while our son was attending Wheaton College. And yes, their Pumpkin Bread French Toast is outstanding! Our son just graduated a few weeks ago and we made one final visit to Egglectic . . . how sad. Thanks for the recipe with the interesting baking technique, as well as the memory of a great restaurant!
Hi There! I found your blog through Bites from Other Blogs on Love from the Oven’s blog. I must try this recipe. I’m so ready for fall, I can’t hardly stand it. I’m a sucker for anything pumpkin (:
-Kate
Made this today! It was amazing!
Yay, Callye! I love hearing this!! Thank you! 🙂