Pumpkin French Toast

I haven't posted an "indulge myself" recipe in a while. I actually made a delectable vegan sausage with apple cider sauerkraut and homemade onion rings a month ago. I felt that it was so right, it was wrong! I just had to post this french toast recipe even though it's packed with lots of buttery deliciousness. I do believe these things are ok in moderation...along with a commitment to some type of physical activity to follow, lol. Without further adieu, I give you french toast heaven.

Pumpkin French Toast
Serves 4
Adapted from The Chew

1 cup milk
1/2 cup half and half
3 eggs
1/2 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch salt
1 Loaf Challah or Brioche thick-sliced and day-old
Powdered sugar
4 tablespoons unsalted butter
1/4 cup vegetable oil

1 Egg White
4 cups raw pecan halves
1/2 cup sugar
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon

1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons Cornstarch
2 cups apple cider or apple juice
2 tablespoons lemon juice
1/4 cup butter

Combine all the ingredients (except the bread), and mix well. Soak bread. The night before, or six hours before, dip the bread slices in the milk mixture (one at a time) and place the bread in a glass baking dish. Continue until all the bread has been dipped. Store in fridge.

The next morning, heat 2 tablespoons of oil and 2 tablespoons of the butter in a large nonstick pan over medium-high heat or use nonstick cooking spray. Place bread slices in the pan and cook until golden on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil, and bread.

Combine sugar, cornstarch, cinnamon, and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened and it comes to a boil. Boil for 1 minute and continue to stir. Remove from heat and stir in butter. Serve warm over french toast.

Preheat oven to 250 F. Line a baking sheet with parchment paper. Combine the salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread on prepared baking sheet in a single layer. Bake for 35 to 40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out.

I doubt I would have ever picked this recipe because of all of the butter, oil, sugar, etc. My mom picked this recipe from The Chew, which is one of her new favorite shows ever.


  1. I'm hungry! That looks so delicious and now my bowl of cereal feels like nothing! I'm definitely going to remake this the near future!! :)

  2. Wish you could send me a piece of this right now! I love the flavors of Fall.