I’m pretty sure this is the best way to cook french toast (but I may be biased toward all things pumpkin). It’s perfect for Thanksgiving morning before the frenzied baking and cooking starts. Growing up, my dad always experimented with different fruits and flavors in the Sunday morning pancakes he’d make for us. So, I guess that is what inspired me to throw pumpkin puree into my normal French toast mixture. That and my insatiable craving for all things pumpkin.
I LOVE this time of year. The whole family is together for Thanksgiving, people are filtering in and out of the kitchen laughing, there’s a fire in the fireplace, a couple of people are playing a board game in the living room, pies are baking, and the whole house smells amazing – like mom’s homemade wreath made of dried orange slices.
Let’s talk about the bread for a hot minute. Brioche and challah are nice and sturdy breads, so as a French toast they turn out beautifully golden and crispy on the outside, while staying soft and creamy on the inside. But honestly, plain old wheat or white bread will work too if that’s all you’ve got.
As far as toppings go – this eggnog whipped cream is so delicious and creamy! Plus, it’s oh so easy to make. My mom has a thing for using peanut butter instead of normal butter on her French toast and I couldn’t agree more. Sprinkle a little powdered sugar or nutmeg on top and voilà! Deliciously sugary and so not good for you. Although, if you omit some of the syrup and powdered sugar, it’s actually not that bad for you. But hey, if you can’t splurge on the holidays then when can you, right?
Pumpkin Pie French Toast with Eggnog Whipped Cream
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
INGREDIENTS
French Toast
- 8 slices of either brioche or challah bread
- 4 eggs
- ¼ cup milk
- ½ cup of pumpkin puree
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
Eggnog Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup eggnog
INSTRUCTIONS
- In a medium size mixing bowl, combine the eggs, milk, pumpkin puree, vanilla, cinnamon, nutmeg, and allspice.
- Dip a slice of bread into the egg mixture, coating thoroughly.
- Place the bread on a lightly greased hot skillet. Flip after about two minutes or when the bread is golden brown and toasted. Repeat with the rest of the slices.
- To make the whipped cream, combine the heavy cream and eggnog in a bowl and whip until stiff peaks form (this usually takes about five minutes).
- Top your French toast with a dollop of homemade whipped cream and sprinkle some nutmeg over it all. Drizzle with hot maple syrup and enjoy!
If you make this recipe, be sure to leave me a comment. I’d love to hear from you guys! And of course, if you do make this recipe and share it on Instagram, tag me @jessicalenhert so I can see your masterpiece!
