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 !)

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Cinnamon Swirl Pumpkin French Toast

Pepperidge Farm Cinnamon Swirl bread dipped in pumpkin spice batter. Serve with butter and pure maple syrup. Welcome fall!

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 24

Author Allie Taylor

Ingredients

• 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

Instructions

• 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.

Notes

This recipe easily halves or doubles depending on your needs.

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

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