Pumpkin french toast with buttermilk syrup tastes so good it is to die for, and if you eat it to often you might just do that. I love it when I make something and my picky 9 year old daughter (who is harder to feed than my autistic son at times) thinks it is the best thing she ever ate. I know it’s not healthy but hey, I got the major thumbs up from the little twerp and sometimes that is worth it.
You all know I am a PUMPKIN FREAK and this recipe makes a great addition to my pumpkin recipes but one thing that makes this recipe even better is using Italian bread (or even french bread) instead of loaf bread. You do not want an Italian bread with a very hard crust, you want one with a softer crust.
Italian bread just makes the flavor and texture over the top. I get a pre-sliced Italian Round bread from Fred Meyer. The other great thing about this bread is the slices are super wide so it makes a french toast slab that looks awesome and is big enough that my little ones only need one slice to fill them up. If you don’t want to be super cool well then just use plain old loaf bread blah blah blah. Why would you want a just a slice of french toast when you can have a slab of it?
You can use regular syrup with Pumpkin French Toast but buttermilk syrup (see recipe below) is going to make this dish OVER-THE-TOP, seriously SO GOOD!!!
OK, now stop reading my BLAH BLAH BLAH and start making this amazing french toast…
Pumpkin French Toast Recipe
11-15 slices of bread
2/3 cup Pumpkin Puree
2 Tbsp sugar
2 tsp Vanilla
2 tsp cinnamon
2/3 cup milk
- Add eggs, pumpkin puree, sugar, and cinnamon to a mixing bowl and whip together.
- Add milk and vanilla and whip thoroughly.
- Pre-heat pancake griddle to 350 degrees (or heat pan on medium heat for stove top).
- Dip each side of the bread in the mixture letting it soak in a bit.
- Cook on griddle for 4 minutes each side.
- Repeat and eat.
- Optionally garnish it with a sprinkle of powdered sugar or some whip cream if desired.
Buttermilk Syrup Recipe
1 3/4 cups sugar
1/2 cup butter (1 stick)
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla
- In a large sauce pan on medium heat and add sugar, butter, buttermilk, and baking soda.
- Continuously stir mixture until it starts to boil and foam up to 3 times its volume (hence the larger sauce pan).
- Bring it to a boil for 2 minutes, continuously stirring the whole time.
- Remove from heat and add vanilla and stir it in.
- Ready to serve.
If eat gluten free you can still do pumpkin french toast. In fact it is one of the best ways to enjoy those blah tasting rice breads you buy at the stores, coat them with pumpkin french toast goodness and you will forget it’s gluten free.
Reheating French Toast
One great thing about french toast is that they make great leftover snacks for other days. Just put them in a toaster and the out side will come out nicely toasted and the inside will be warm and tender, way better than left over waffles and pancakes.