Hold the phone. Hold. The. PHONE. French toast made with homemade pumpkin bread is happening all up in here right now. And let me tell you people, it is sweet, fall-y, rich, dense, and SO flavorful. Does it get much better than pumpkin bread in the first place? I can’t attest to your feelings on the delicious loaf of autumnal goodness, but for me personally, I would be content sitting in my kitchen all day long eating slice after slice after slice of pumpkin bread.
It is basically my favorite baked item that exists in the entire world of delicious baked goods.
And when you turn it into french toast? And by turn it into french toast, I mean dip each perfect slice in a dish of beaten eggs, cinnamon, and vanilla before searing it in your pan on either side with some melted butter. When you make that happen, everything becomes perfect in the world.
Like…seriously…this is pretty much the best fall can get right here. And multiple slices may or may not have been consumed by my husband and myself twice (maybe three times?) in one weekend. And by “may or may not,” I mean it definitely happened.
This recipe perfectly sums up why I love fall so much. In what other season would you make pumpkin bread into french toast, top it with
one three pats of butter, and cover it in maple syrup? For some reason, stuff like this doesn’t happen in summer, spring, or winter. In the fall, it’s okay to indulge in buttery, rich, dense, sweet breakfast/brunch items like this.
Ah, fall. I just love you so much.
Speaking of brunch…every single time I am invited to a brunch or my family decides to eat brunch (which, let’s be honest, has happened like twice because we aren’t that fancy), I NEVER can figure out what to bring. In fact, when my best friend got married a few months ago, the other maid-of-honor and I were throwing her a shower. We wanted to make the food brunch themed, but we ended up diverting from that because I absolutely could NOT think of any food that was brunchy that I could get excited about.
I mean, brunch food is hard, man! It can’t be too breakfast-y, and it can’t be too lunch-y. It was very difficult for me to be creative when it came to planning that menu.
As I was making this Pumpkin Bread French Toast, it just struck me how absolutely perfect this would be for a brunch menu during fall. It’s not exclusively breakfast, but it’s too breakfast-y for lunch…hellloooo brunch! This is absolutely fantastic served with bacon (pumpkin and bacon? Yes. Maple syrup and bacon? Yes) – this dish just begs to be served with bacon, which is also great for brunch!
You guys, I can truly not say enough about how perfect this Pumpkin Bread French Toast is. It satisfies every single little craving that I have for fall. I want to eat plates and plates of it while a fire crackles behind me with fall candles lit around my house and the windows open on a perfect fall morning. SO MUCH LOVE.
I meant to post this goodness last Monday, but I was super MIA all last week. I had all three of my posts photographed and ready to go, but my week just ended up being so crazy that I didn’t get one spare minute to post. I either had away volleyball games, other school activities that kept me late, or tournaments.
The volleyball season ended on Friday, so I now have WAY more time on my hands. Which is bittersweet – I love my volleyball girls, but it was a huge time commitment. So I’ll miss the team, but I will really appreciate all these extra hours!
I think my brain really needs some extra chill hours anyway…you should have experienced my Monday brain today…
At one point, I was saying something to my students that had to do with the number ten…I don’t even remember what it was at this point, but I was heavily emphasizing “ten.” So as I said it, I held up my fingers, thinking in some distant part of my mind that I was holding up all ten of them.
False. I was holding up four fingers. FOUR.
Like…what happened. In what world does four have any correlation with ten?! So I’m sitting there saying “Ten” super intensely with four fingers held up. COOL, Monday. Cool.
The bright side is that it gave my students a good laugh? Sure. We’ll go with that. Maybe we can even pretend I did it on purpose to brighten their days.
Mondays can be hard, but Pumpkin Bread French Toast is never hard ?.
- 6 slices (about ½ inch or more) of pumpkin bread
- 3 eggs
- 6 tablespoons of milk
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- Pinch of salt
- Beat the eggs, milk, cinnamon, vanilla, and salt together thoroughly in a baking dish
- Heat a large skillet over medium - medium high heat with some butter (enough to coat the bottom of the pan liberally)
- When your pan is hot, dip a few slices of pumpkin bread into the egg batter, turn over so that each side is coated, lift the slices (carefully!) to let any excess drip off, and place in the pan
- Let the french toast sear on both sides until you get a deep brown/golden brown crust
- Add more butter to your pan, dip and cook the next few slices, and repeat until all 6 are done
- Top with a pat of butter and some syrup
Nutrition info is for 1 slice of french toast topped with 1/2 tablespoon of butter and about 2 tablespoons of syrup.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
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