Do yourself a favor and make this Pumpkin-Orange French Toast! It’ll knock your socks off!
As much as I love pancakes, I’m a French Toast girl at heart. But not an any-kind-of-French-Toast girl.
No. My French Toast can’t be bland. Forget vanilla.
It can’t be soggy. Forget mushy middles.
My French Toast needs bold flavor. And crispy, buttery edges framing a browned surface that can withstand a pool of maple syrup. Thinly sliced Tuscany bread (use Italian if you can’t find it) works beautifully.
I’m absolutely head over heels for this Pumpkin-Orange French Toast. I’ve made it at least six times in the past couple of weeks.
And I nailed the recipe on the second try. I just crave it.
Actually, I attempted making pumpkin French Toast one day last year. Let’s just say I was disappointed and underwhelmed.
So much so, I decided to forgeddabboudit until next pumpkin season. Which is now.
It’s not too soon, right?
This year, I approached the recipe from a different angle. Taking a cue from my Peachy Pumpkin Scones, I decided to marry pumpkin with another flavor.
Of course, Mom’s Orange French Toast popped into my head. You may recall that’s my favorite breakfast of all time. (I know some of you feel the same way!)
What if I took pumpkin purée and allspice and merged them with orange extract? A bolt of excitement ran through me. Sometimes, you just know something’s going to be fabulous.
And, friends, I don’t want to brag (but I’ll go ahead and do so). This is the best pumpkin French Toast I’ve ever had.
And that’s coming from someone who’s ordered it at restaurants. (I once sent my breakfast back to the kitchen at a fancy hotel because the pumpkin French Toast was overly spiced and under cooked. Yuck!)
This pumpkin-orange version’s a winner. But don’t just take my word for it.
If you’re a pumpkin lover, a pumpkin liker or even a pumpkin take-it-or-leave-it-er, you need to try this. And if orange is your thing? Run to your kitchen, Baby!
(Recipe Source: Cooking with Mamma C)
- 1 extra-large egg
- 1/4 cup canned pumpkin puree
- 1/3 cup milk (2 percent is fine)
- 1/2 teaspoon orange extract
- 1/8 teaspoon allspice
- pinch of salt
- 4 thin slices Tuscany bread (or Italian)
- 1 tablespoon salted butter (divided use)
- maple syrup for serving
- In a small mixing bowl (or soup dish), beat your egg with a fork. Add the pumpkin, milk, orange extract, allspice and salt. Stir with your fork to combine.
- Dip each side of your bread slices in the pumpkin batter, coating each piece well.
- Place an extra-large skillet or a griddle over medium-high heat on your stove. Add 2 teaspoons of butter and let it melt. Use a spatula to spread the butter all over the pan.
- Add your bread to the pan in a single layer. Cook the first side until it's golden brown, which should take around 3-4 minutes.
- Flip the French Toast over and add another teaspoon of butter to the pan. Cook until the second side is golden brown, which should take about 2 minutes.
- Serve the French Toast with maple syrup. Refrigerate leftover slices for up to four days. Store leftover canned pumpkin in a sealed container in the refrigerator for up to five days, or freeze it.