It’s been over 3 years since I posted my favorite pumpkin bread recipe. I should call it my best ever recipe as I do my banana bread because it’s the only recipe I ever use to make pumpkin bread. But I try not to sound like I’m perfect. I am, but I don’t say it out loud. heh. I’m so joking. Anyway, when I posted pumpkin bread I mentioned I wanted to try to make French toast out of it. I’m finally getting to that!
I can cross one more listing off my recipe bucket list! I’ve made French toast out of pumpkin bread! I love pumpkin bread and I kept hearing how it made such great French toast. I’m not a huge fan of French toast but eat it once a year or so. This was that week for trying it, since it was almost Thanksgiving and pumpkin delicacies and seasonings were popping up in every other recipe I read online.
I first had to make pumpkin bread. I followed my favorite recipe for pumpkin bread I’ve previously posted.
The next day I was ready to make my breakfast! I whisked together the eggs, cream, vanilla and spices in a baking dish.
I cut several slices of pumpkin bread and dipped two at a time into the batter.
I placed the dipped pieces on a flat skillet I’d heated on medium heat with a drizzle of oil.
I let the pieces fry until they were browned and no longer wet in the middle.
I like my French toast drizzled with maple syrup and dipped in runny egg yolk. I fried an egg and served it with my French toast and was pleased. The French toast was spiced perfectly. The combination of the spices in the pumpkin bread and the spices in the French toast batter was just right. Add syrup and egg yolk and it’s a delicious blend of salty and sweet. A very nice blend of fall flavors!
Pumpkin Bread French Toast
8-10 slices pumpkin bread
1/2 cup heavy cream
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon oil
Whisk together eggs, cream, vanilla, cinnamon and nutmeg in a flat baking dish.
Heat flat skillet on medium heat with a drizzle of oil.
Dip slices of pumpkin bread in the batter, turning to soak each side for a minute or two. Place in heated skillet and fry until browned and no longer wet in the center.
Serve hot with butter and/or maple syrup.