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Transform leftover pumpkin bread into a spectacular breakfast! Thick slices are soaked in a warmly spiced custard and pan-fried to golden perfection. A cozy, decadent way to start any autumn morning.
For 4 servings
Prepare the custard. In a shallow dish or pie plate, whisk together the eggs, whole milk, pumpkin purée, and vanilla extract until smooth and no streaks of egg remain. Whisk in the ground cinnamon, ginger, nutmeg, cloves, and salt.
Soak the bread slices. Working one at a time, gently place a slice of pumpkin bread into the custard mixture. Let it soak for about 15-20 seconds per side. Since pumpkin bread is moist, avoid over-soaking to prevent it from falling apart. Place the soaked slices on a wire rack set over a baking sheet.
Cook the French toast. Place a large non-stick skillet or griddle over medium heat. Once hot, melt 1 tablespoon of butter, swirling to coat the pan. Carefully place 2-3 slices of soaked bread in the skillet, ensuring not to overcrowd it.
Fry until golden. Cook for 3-4 minutes per side, until the French toast is golden brown, slightly crisp on the edges, and the center is cooked through. Transfer the cooked slices to a plate and keep warm in a 200°F (95°C) oven.
Repeat and serve. Wipe the skillet clean with a paper towel if needed, and repeat the cooking process with the remaining butter and bread slices. Serve immediately, topped with warm maple syrup, a dusting of powdered sugar, and toasted pecans.
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Transform leftover pumpkin bread into a spectacular breakfast! Thick slices are soaked in a warmly spiced custard and pan-fried to golden perfection. A cozy, decadent way to start any autumn morning.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 363.53 calories per serving with 7.2g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Use a plant-based milk like almond, oat, or soy milk in the custard and fry the French toast in coconut oil or vegan butter.
Substitute half-and-half or heavy cream for the milk to create an even richer, more custardy French toast.
Spread a thin layer of sweetened cream cheese or mascarpone between two thinner slices of pumpkin bread before soaking and frying.
Get creative with toppings like a dollop of whipped cream, a drizzle of caramel sauce, candied ginger, or fresh apple slices.
The pumpkin purée is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for healthy vision, immune function, and skin health.
Eggs are a complete protein source, providing all the essential amino acids your body needs. Protein helps with muscle repair, and contributes to a feeling of fullness, keeping you satisfied longer.
Spices like cinnamon, ginger, and nutmeg not only provide a warm, autumnal flavor but also contain antioxidants and may have anti-inflammatory properties.
This dish is best considered an indulgent treat. While pumpkin offers some nutrients like Vitamin A, the dish is high in carbohydrates, sugar, and fat from the bread, butter, and syrup. It's perfect for a special occasion breakfast or brunch, but should be enjoyed in moderation as part of a balanced diet.
A serving of two slices of Pumpkin Bread French Toast contains approximately 585 calories, not including toppings like maple syrup or powdered sugar. The final count can vary based on the specific pumpkin bread and toppings used.
Yes, you can use other thick-cut breads like brioche, challah, or Texas toast. To get the pumpkin spice flavor, consider increasing the pumpkin purée in the custard to 1/4 cup and adding a bit more of the spices.
The key is to use stale, thick-cut bread and to not over-soak it. A quick dip of 15-20 seconds per side is plenty. Also, ensure your pan is properly preheated over medium heat so the exterior cooks quickly and forms a crust.
Store leftover French toast in an airtight container in the refrigerator for up to 2 days. For best results, reheat slices in a toaster, toaster oven, or back in a skillet over medium-low heat until warmed through and crisp.