There is something so cheery and warming about all the beautiful fall colors this time of year. The oranges, reds, yellows and browns. It puts me right in the Thanksgiving spirit. Some of my favorite meals are the ones that make you feel so cozy and good.
My kids love breakfast and it's such a fun way to start the morning with a batch of special pumpkin French toast, topped with melty butter, pecans and maple syrup.
I've always been a breakfast foods type of gal. Never discriminating against a good plate of breakfast for dinner. To get in the full swing of the holiday I whipped up some totally mouthwatering pumpkin French toast and they adored it!
The best part about this is whether you are a pumpkin lover or not, everyone will like it.
I know I've mentioned before how my husband isn't crazy about pumpkin but, and I quote, "I don't care for pumpkin but this French toast is SO good." I think we've made him a believer.
One thing that sets my French toast apart from the rest is that I use extra eggs in my batter. Because If I can get more eggs in to my kids than it's a win. Moms rejoice. So heavy on the eggs plus extra extra cinnamon are my secrets to a perfectly palatable French toast.
Can you say that five times fast? GO!
I've been using Hickman's Eggs for years and years, I love when I can use a local business' products and they are right here in Arizona. The chickens at the farms are treated like queens I hear, those are the type of eggs I want to use. Not to mention they are family owned. I'm all about that. I used almost half a dozen eggs on this French toast.
If using tons of eggs wasn't enough, for the base of the French toast I use Challah bread. If you're not familiar with Challah bread it is bread thats enriched with lots of eggs. The texture is thick, fluffy and soft and it has a very slight sweet taste. It makes for the perfect bread for French toast!
You can use homemade challah bread using my recipe for challah bread or you can grab a loaf from the grocery store, typically you can find it in the bakery section.
If you've been on the hunt for the perfect thing to serve all of your out of town and in town, friends and family this Thanksgiving holiday then look no further because this is bound to be a new family favorite!
1 c half and half
5 tbsp pumpkin puree
1 tbsp brown sugar
1 tbsp sugar
1/2 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp salt
1/2 c chopped pecans
Add the eggs to a shallow bowl and whisk until mixed. Add in the half and half, pumpkin puree, sugar, brown sugar, vanilla, salt and cinnamon. Whisk until combined.
Heat a pan over medium/low heat.
Slice the challah bread in 1/2" thick pieces, you should get about 12-15 pieces in a loaf, typically, depending on how big the loaf is. Add a pat of butter to the pan once heated. Dip a piece of challah bread in the egg mixture, making sure to coat both sides well, hold it above the bowl and let the excess drip off. Put it on the pan. Now repeat until you've filled up the pan, make sure not to crowd the pieces.
Watch the French toast, if the first side is getting dark too fast then turn the heat down. Flip the French toast when the first side is golden. The French toast is done when its cooked throughout.
Serve with butter, chopped pecans and warm maple syrup!