As I write here at the kitchen counter, summer’s still in the air. But I’m told (and by reliable sources) that a cold snap is on its way. And fall will finally be making its long awaited appearance in New England this coming week. There are so many things to love about fall. The brisk in the air. Sweaters. Boots. Hats. My boys’ soccer games. That wood stove smoky in the air. The brilliant hues of changing autumn leaves.
All things pumpkin. (And apple too.)
Fall is a wonderful time to slow down on the weekend, catch a few extra winks. Have family brunch together. This recipe for Cinnamon Swirl Pumpkin French Toast is quick and easy. This french toast pairs perfectly with bacon and poached pears. Or fried apples. Mmmm…scrumptious.
Extra delicious and easy, this recipe starts with slices of Pepperidge Farm Cinnamon Swirl Bread that soak up the pumpkin mixture beautifully!
Each bread slice is soaked first then cooked to perfection on a buttered skillet. Serve with butter and pure maple syrup.For an extra treat, serve with homemade Vanilla Bean Maple Syrup .
Some of you know Hudson, our youngest of four boys. (Hudson is five now, has Down syndrome.) He’s adorable, a very picky eater and a carboholic to boot. It’s really tough to get him to try anything new, especially if it’s not pure carbs. This Cinnamon Swirl Pumpkin French Toast was a great way to sneak in protein and veggies! Hudson loved it, ate three pieces, then said, “More.” (We’re Still Working on Our Manners !)
Cinnamon Swirl Pumpkin French Toast
- 3/4 cup pumpkin puree
- 6 eggs
- 1 teaspoon Pumpkin pie spice
- 2 teaspoons vanilla
- 1 1/4 cups milk
- 2 tablespoons brown sugar
- 24 slices Pepperidge Farm Cinnamon Swirl Bread
- Serve with butter and pure maple syrup
- In a mixing bowl, whisk together pumpkin, eggs, pumpkin pie spice, vanilla, milk and brown sugar.
- Heat skillet on medium high.
- Grease with butter or oil.
- Soak slices of cinnamon swirl bread.
- Place on hot skillet and cook until golden on one side.
- Flip and cook the other side 'til golden.
- Serve immediately with butter and pure maple syrup.
This recipe makes a big batch – 24 slices of Cinnamon Swirl Pumpkin French Toast. Our family of boys can eat all that, still ask for more. On the rare occasion we have leftovers, we freeze or refrigerate and pop ’em in the toaster on busy school mornings.
Another brunch recipe you may enjoy: Apple Puff
French toast is my favorite, I really don’t have it often enough… we are all about pumpkin right now, I want pumpkin French toast right now!
This looks delicious and is perfect for fall!
Rachel @ Baked by Rachel says
I’m absolutely starving after reading this post! Wish I could have some delivered 😉
Kristen @ A Mind Full Mom says
Costco was sampling toasted Pepperidge Farm bread yesterday and my son said, Mom this would make great French Toast. You read his mind 🙂
Nancy Mcmahan says
I love all things pumpkin. These are a must try.
Barbara Child says
This would give the International House of Pancakes serious competition! Yum!
Liz @ I Heart Vegetables says
This looks like the ultimate fall brunch food! YUM!
Shashi at RunninSrilankan says
Sweet Hudson and I might have something in common – you see, Allie, I might just forget my manners if these were sitting under my nose! Not only do I adore pumpkin but, dang, using Pepperidge Farm bread to soak up all that pumpkiny goodness and slathering it all with that HOMEMADE Vanilla Bean Maple Syrup is simple tastebud-tantalizing goodness there!
Karen @ On the Banks of Salt Creek says
I love french toast and I love pumpkin. We will be trying this soon.
I too am looking forward to Fall. It is my favorite season.
Enjoy your day,
Looks awesome for a fall brunch!
Susie Mandel says
Julia and Hudson go together like bread and…bread. 😉 Julia is our Carb Queen!
Linda Jenkins says
I’m with Hudson on this one. I would definitely want more. Great idea for a Sunday brunch.
I am relishing this cool, September weather…at first I was like, ‘nooo summer can’t be over so soon!!’ but once I broke out the pumpkin spice, that was it. Haha!
Sooo that cinnamon swirl bread just happens to be my favorite and I LOVE that you used it for French Toast. Ummm genius! Yeah, I’m totally making this ^_^
Michelle @ A Dish of Daily Life says
This looks so good! This is the perfect fall breakfast…my kids are going to love it and I will too! Can’t wait to try it!
Thanks, Allie – recipes like this make accepting autumn a bit easier!! 😉
Dear Allie, what a wonderful idea to use cinnamon swirl bread for this French Toast dish. It looks and sounds wonderful…a perfect treat for fall weekends! xo, Catherine
Arman @ thebigmansworld says
You’ve actually combined all my favorite things on one- Breakfast or brinner tonight…..
Moi aussi j’adore l’automne! Je veux ces toasts pour mon petit déjeuner!! They looks great!
Sharon @ What The Fork Food Blog says
I could seriously go for some of this french toast right now! And I just read your manners post, hilarious! I have two girls so I don’t think they’d do that but you never know! lol
Mary @ StrawmarySmith says
Oh YES! These look amazing! And thanks for the tip on freezing any leftovers. I never realized I could do that with my french toast, but it’s the perfect grab and go morning snack – you’re right!
Aunt Pinkie says
Have been incommunicado since the 20th! But this looks soooo yummy!
Lisa @ Panning The Globe says
I’ve been making the same French toast forever. This is a much needed recipe! Looks amazing.
Manila Spoon (Abigail) says
Great minds think alike, Allie!!! 🙂 I made pumpkin french toast last night and putting it in the oven later! What a perfectly delicious fall breakfast!
Allie!!! Cinnamon swirl bread for french toast and with PUMPKIN? I’m dying. This looks delicious!