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!
P.S. You can store leftover canned pumpkin in a plastic sealed container in your fridge for up to five days. Use it to make more French Toast — or this Pumpkin Delight Smoothie, for a quick breakfast to go.
(Recipe Source: Cooking with Mamma C)
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