Happy midweek!! Autumn is full swing and I’m SO ready to celebrate. Let’s really get into fall with some Pumpkin French Toast, complete with candied walnuts because I could just eat those right out of the jar and need them on everything (and by could I mean I do).
So last week, I was talking about how I havn’t gotten it together enough to even finish putting up my Halloween decorations. So obviously I’ve got around to it a week later right?
Noooope. Some more lights have gone up but at this rate I’ll finish my Halloween decorations sometime in mid November. Do you ever run into an issue where there’s all these fun things you want to do at home but every room you go you just think “ahhh in order to do that I have to clean this first”?
That’s where I am. I just want to be under my blanket with my cat, watching Practical Magic, eating pumpkin french toast, and reading the new Dan Brown book. NOT cleaning this, that, and the other thing.
You know what? I’m on it. No more staring forlornly at those two bins full of fun Halloween decorations (including my favorite light up black cat that’s still hanging out in it’s box)! By my next post, I’ll have all of it up and I’ll be able to fully enjoy the Halloween season!
In the meantime, let’s talk about this Pumpkin French Toast real quick. Just as simple and easy as regular french toast! A little pumpkin puree, and a couple other spices is all it takes to add some Autumn pizazz to your Sunday brunch get together this weekend.
Topped with more butter, maple syrup, fresh made candied walnuts, and a dusting of powdered sugar? Yes please! Pumpkin French Toast all round ????????.
PS. Easily double the recipe for more deliciousness!!Print
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
- ½ teaspoon cinnamon
- Pinch of nutmeg
- 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
- In a large bowl, mix together the eggs, milk, vanilla, pumpkin puree, and spices.
- Melt 1 tablespoon of butter in a large skillet over medium high heat.
- 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.
- Repeat this process, pouring out burnt butter and adding fresh, until all the bread is cooked.
- Top with a slab of butter, maple syrup, candied walnuts, and a dusting of powdered sugar. Serve immediately