Pumpkin Pie French Toast Oamc Recipes

Steps:

• Heat a lightly oiled skillet over medium heat.
• Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Steps:

• Slice loaf of bread into 1 inch thick slices. Should yield about 8 slices.
• Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
• Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
• Serve with maple syrup.

Steps:

• In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
• Dip each side of the bread and cook on a hot, greased griddle or skillet.
• Flip after 1 - 2 minutes.
• Serve with syrup or however you like to eat your french toast.
• If freezing, let cool completely and freeze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
• Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
• Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
• Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Steps:

• In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Spray griddle or frying pan with cooking spray or grease up with a little butter. Preheat griddle or frying pan to medium heat. Dip each side of the bread into pumpkin mixture. Lay each slice down onto the hot griddle or pan. Once cooked, flip bread over and cook on other side. This should take 1 - 2 minutes per side. Once all are cooked, serve with butter, maple syrup, powdered sugar and pecans if desired.

Steps:

• Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
• In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
• Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners' sugar and topped with whipped cream, if desired.

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.