This pumpkin spice French toast makes a delicious holiday breakfast. It's a wonderful spin on traditional French toast that measures up for any pumpkin pie lover. Serve with warmed maple syrup!
Ingredients
- ½ teaspoons vegetable oil: 1 piece (or as needed)
- half-and-half: 0.5 cup
- canned pumpkin puree: 0.25 cup
- eggs: 3 piece
- ground cinnamon: 1 tsp
- vanilla extract: 1 tsp
- pumpkin pie spice: 0.25 tsp
- walnuts: 0.25 cup (finely chopped)
- slices day-old bread: 8 piece
Metric Conversion
Stages of cooking
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Lightly oil a skillet and heat over medium heat.
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Whisk half-and-half, pumpkin purée, eggs, cinnamon, vanilla, and pumpkin pie spice together in a bowl. Stir in walnuts until evenly distributed.
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Place 1 slice of bread into the bowl and let soak briefly. Lift bread up to let excess liquid drip back into the bowl, then transfer to the hot skillet. Stir pumpkin mixture to redistribute walnuts. Repeat to soak and cook remaining bread, cooking in several batches if necessary.
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Cook each batch until golden brown, about 3 minutes per side. Serve warm.
