I bet I had you sitting on the edge of your seats wondering what I made for breakfast with the pumpkin bread, didn’t I? Okay, so probably not. I have a feeling it was pretty obvious that I used it for french toast. I mean, what else could I have done? Put in an omelette? Yuck. Crumbled it up, covered it in milk and eat it like a bowl of cereal? Sick. Wrapped a sausage link with it? Hmm…not a bad idea actually. But using it for french toast is a way better idea.
Not only is this french toast made by dipping the slices of pumpkin bread in a cinnamon, egg, and milk mixture and frying them in butter, but they are baked in the oven to give them a souffle-like texture. The result is the classic crispy-like outside with a light and fluffy inside, full of pumpkin spice. The great thing about this bread is that it’s meant to be used with bread that is a couple of days old. This means that when you’ve eaten half of a loaf of pumpkin bread and want a reason to eat the other half for breakfast, your problem is solved!
Pumpkin Bread French Toast
4 thick slices of pumpkin bread
1 egg, beaten
1/4 cup milk
1/2 tsp vanilla
1/4 tsp cinnamon
pinch of nutmeg
pinch of salt
1 tbsp butter
Preheat oven to 400 degrees F.
In large bowl, whisk together egg, milk, vanilla, cinnamon, nutmeg, and salt.
Melt butter in large skillet over medium-high heat.
Dip each slice into egg and milk mixture, letting it soak on each side for 15 seconds. Place in heated skillet and brown each side, about 1-2 minutes on each side.
Once browned, place on a baking sheet. Bake in preheated oven for 13-15 minutes.
Top with maple syrup or powdered sugar. Enjoy!