Recipe

Pumpkin French Toast With Allspice Butter Recipe

	Ronni / All my dishes 1 year, 5 months ago This French Toast is a great breakfast and/or brunch on Fall weekend morning. I serve with crispy bacon. Prep:15m Cook:10m Servings:4	Ronni
	french toast for an fall morning

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Ingredients

Allspice Butter

1 stick of unsalted butter – room temperature

1 TBL ground allspice

2TBL pure maple syrup

Salt to taste

Place ingredients in a food processor and process until smooth. Scrape bowl & return to wax paper and roll into a log. Cover & refrigerate.

Pumpkin French Toast

½ cup canned solid pumpkin

6 large eggs

2 large egg yolks

½ cup granulated sugar

Cinnamon to taste

½ tsp ground cloves

Freshly grated nutmeg to taste

1 tsp pure vanilla extract

2 cups whole milk

1 cup heavy cream

Salt to taste

8 1” thick day old Challah bread or brioche loaf – or any kind of egg bread. Make sure it’s at least one day old.

4 TBL butter cut into TBLs.

Vegetable oil

Directions

PUMPKIN FRENCH TOAST WITH ALLSPICE BUTTER

(serves 4 – but can be doubled)

Allspice Butter

1 stick of unsalted butter – room temperature

1 TBL ground allspice

2TBL pure maple syrup

Salt to taste

Place ingredients in a food processor and process until smooth. Scrape bowl & return to wax paper and roll into a log. Cover & refrigerate.

Pumpkin French Toast

½ cup canned solid pumpkin

6 large eggs

2 large egg yolks

½ cup granulated sugar

Cinnamon to taste

½ tsp ground cloves

Freshly grated nutmeg to taste

1 tsp pure vanilla extract

2 cups whole milk

1 cup heavy cream

Salt to taste

8 1” thick day old Challah bread or brioche loaf – or any kind of egg bread. Make sure it’s at least one day old.

4 TBL butter cut into TBLs.

Vegetable oil

Whisk together pumpkin, eggs, sugar, cinnamon, vanilla, milk, cream & salt in a large bowl. Place bread in a baking dish. You may need to use 2 baking dishes. Pour mixture over bread & turn to coat evenly. Let sit for 5 minutes.

Heat a griddle or large fry pan.

Place 2 TBL of the cut butter and some vegetable oil in the griddle. Place as many slices of soaked bread in the griddle as will fit. Brown for about 3 minutes then turn & brown another 3 minutes. Continue until all the bread is gone. Serve with a pat of the allspice butter and warm maple syrup. The French toast comes out very creamy in the middle. Yummy.

Note: I made the batter and the allspice butter the night before and placed it in the fridge. About an hour before serving, I made the French toast and placed it in a 200˚ oven to keep warm. I served it with the allspice butter & warm maple syrup.

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Comments

chefmeow 1 year, 5 months ago said:
This sounds decadent, can't wait to try. I absolutely adore pumpkin and eat it all year long. Great post. You have my 5.

hollymayb 1 year, 5 months ago said:
Awesome recipe & great ingredients. Top notch!

jett2whit 1 year, 5 months ago said:
If I could only have this delivered to me in the morning....sounds great!

jo_jo_ba 1 year, 5 months ago said:
Pure decadence! I only wish I could partake in that (and the crispy bacon too... thats a weakness!)

22566 1 year, 1 month ago said:
This recipe is SOLID!!
Splendid anytime,but a great specimen for the fall pumpkin.

Thank-you

Kind Regards

cheryilyn 1 year, 1 month ago said:
This sounds great i love pumpkin pancakes but never thought about french toast. Thanks

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