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Pumpkin French Toast with Candied Walnuts


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  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Units Scale

For the French Toast

  • 8 slices Brioche Bread
  • 3 large eggs, beaten
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4-6 tablespoons unsalted butter

For the Candied Walnuts

  • 1 cup walnuts
  • 3 tablespoons white sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg


Instructions

  1. Make the walnuts: Heat a skillet over medium heat. Melt butter and add walnuts, cinnamon, sugar and nutmeg. Cook for 5 minutes stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool. Set aside
  2. In a large bowl, mix together the eggs, milk, vanilla, pumpkin puree, and spices.
  3. Melt 1 tablespoon of butter in a large skillet over medium high heat.
  4. When butter is melted, dip bread slices one at a time into the egg mixture, and place into the hot pan (try and cook at least 2 or 3 at a time - about 2-3 pieces of bread per tablespoon butter). Using a spatula, flip bread slices over after about 2 minutes (until golden brown), and cook the other side for another 2 minutes.
  5. Repeat this process, pouring out burnt butter and adding fresh, until all the bread is cooked.
  6. Top with a slab of butter, maple syrup, candied walnuts, and a dusting of powdered sugar. Serve immediately
  • Prep Time: 5 mins
  • Cook Time: 15 mins
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