We realize you may be on pumpkin overload…pumpkin spice lattes, pumpkin bread, pumpkin butter, pumpkin glazed chicken, pumpkin pancakes, pumpkin beer, pumpkin spice M&Ms (oh yeah, it’s a thing). Do you think the world is slightly obsessed with pumpkin? Yes, and so are we so we made this pumpkin french toast topped with toasted coffee pecans. Embrace the pumpkin spirit.
This recipe is inspired by one of our favorite blogs, A Cozy Kitchen.
The sweet pumpkin puree is mixed into the batter, giving the french toast a delightful fall color. Cinnamon and nutmeg boost the fall flavor. The coffee toasted pecans are the real treat, though. They’re toasted in melted butter and brown sugar, and dusted with coffee grounds. You’ll be tempted to eat them all right off the pan (we were). But save some to top the french toast because the buttery crunch with the warm pumpkin flavor is out of this world!
We’re smitten with pumpkin. We’re smitten with this pumpkin french toast.
Drizzle maple syrup over the french toast or be indulgent and spread pumpkin butter on it. Happy double dipping!
Recipe – adapted from A Cozy Kitchen
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1 tsp. pure vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. pumpkin spice
- 1/2 tsp. nutmeg
- 1 loaf thick sliced multi-grain bread
Coffee Toasted Pecans:
- 1/2 cup pecans, chopped
- 1 tsp. ground coffee
- 1 tsp. cinnamon
- 1/2 Tbsp. butter
- 1 Tbsp. dark or light brown sugar
1. Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, and cinnamon. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you’re able to handle them. Chop up the pecans until finely chopped and set aside.
2. In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.
3. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.
4. Preheat your skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans.
5. Serve warm with maple syrup or pumpkin butter. Enjoy!