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Categories: Best recipes, Breakfasts

Pumpkin-spiced French toast

Pumpkin-spiced French toast
Glenn Koenig / Los Angeles Times

It’s officially fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall is here because Starbucks is once again offering its signature pumpkin spice latte. Never mind that the ... Read more

Total time: 24 minutes | Serves 4
  • 3 eggs
  • 3/4 cup heavy cream
  • 1/2 cup pumpkin purée
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 8 (1-inch thick) slices bread, such as challah or brioche, somewhat stale
  • 1/4 cup butter or bacon fat, more as needed
  • Powdered sugar, as desired
  • Maple syrup, preferably grade B, as desired

Step 1In a medium bowl, beat the eggs. Whisk in the cream and pumpkin purée, then the vanilla, sugar, cinnamon, nutmeg, ginger and allspice. Pour the batter into a wide, shallow baking dish.

Step 2Soak the bread slices in the egg mixture on both sides, 1 to 2 minutes per side.

Step 3Heat a large, heavy-bottomed skillet over medium heat until hot. Melt butter or bacon fat in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.

Step 4Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted. Repeat with the remaining slices.

Step 5Slice the toast and divide it among four plates. Dust each serving with powdered sugar, if desired, and serve with warm maple syrup.

Each serving:
Calories 689; Protein 17 grams; Carbohydrates 69 grams; Fiber 4 grams; Fat 39 grams; Saturated fat 21 grams; Cholesterol 290 mg; Sugar 14 grams; Sodium 505 mg
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