Pumpkin French Toast


This easy to make Pumpkin Spice French Toast recipe is a fun Autumnal twist on a favorite breakfast dish. Flavored with a subtle pumpkin spice flavor, the bread slices are quickly soaked in an egg pumpkin milk bath then pan fried in butter to perfection. I used a homemade cinnamon bread in this recipe, but feel free to use whatever type of bread that you like. The finishing touch:  a  light dusting of powdered sugar and a drizzle of warm maple syrup,  will make this a breakfast treat that entire family will enjoy.

Bon Appetite!

Serves 4
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 Tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (click here for the recipe)
2 Tablespoons melted butter or non-stick spray
8 slices of day old French bread or brioche
Powdered sugar, for serving
Pure maple syrup, for serving

In a small bowl, whisk the milk, eggs, pumpkin, sugar, cinnamon, vanilla, and pumpkin pie spice.

Coat a cast iron skillet or griddle with melted butter.

Soak the bread slices in the egg mixture for 2 seconds on both sides. Do not let the bread soak very long, or the bread will become soggy.

Heat the skillet on medium heat. Place the battered slices in the skillet and fry the slices long enough until each side is dry and speckled brown, about 2 to 3 minutes.

Dust the French toast with powdered sugar and serve with warm maple syrup and a pat of butter.


Style Note:
Plate: Lauren By Ralph Mandarin Dinner Plate

Applewood Smoked Gouda Cheese and Pepper Jelly Appetizers

This recipe was adapted from Chef  Vivian Howard who contributed to  the January 2015 Issue  Food and Wine Magazine. Originally conceived as a fancy grilled cheese sandwich  made with Époisses, the pungent French cow-milk cheese, and sweet and spicy pepper jelly, it can easily be adapted to be a festive appetizer. I made my own hot pepper jam for my version of this dish.

You can find the original recipe by following this link:


Serves 4
1/2 cup pecan halves
1 Tablespoon canola oil
1 Teaspoon kosher salt
4 tablespoons unsalted butter, softened
Eight 1/2-inch-thick slices of French bread
4 Tablespoons hot pepper jelly
8 ounces Applewood Smoked Gouda Cheese, cut into 1/4-inch

Preheat the oven to 350°F. In a pie pan, toss the pecans with the oil and salt. Bake for 8 minutes or until toasted. Let the pecans cool, then coarsely chop.

Spread 1/2 tablespoon of the butter on one side of each slice of bread. Toast in the oven until lightly golden. Remove from the oven and spread 1/2 tablespoon of the pepper jam on the other side of each slice. Arrange the cheese on the buttered of 4 slices of bread and top with the pecans and return to the oven, for about 3 minutes and bake until the  cheese is melted.

Remove the cheese toasts and arrange on a serving platter with the jam covered toasts. Serve with additional hot pepper jam on the side.