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pumpkin french toast with brown sugar cinnamon oat crumble

Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 slices

Ingredients

  • 3 large eggs
  • 3/4 cup milk (I used coconut milk like always)
  • 1/2 cup pumpkin puree
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • butter, for frying
  • 10 slices of dense and THICK bread (like challah, brioche, or sourdough)
  • toppings: butter, maple syrup, powdered sugar, and cinnamon oat crumble (below)

brown sugar cinnamon oat crumble

  • 1 cup rolled oats
  • 5 tablespoons butter, melted
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 200F. Place baking sheet in oven.
  2. In a large mixing bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla extract, ground cinnamon, and pumpkin pie spice until well combined.

  3. Melt one tablespoon butter in a large (preferably non-stick) skillet over medium heat until melted and hot. Dunk bread slices in the wet mixture from step two until coated on both sides (allowing bread to soak up some of the liquid). Place coated bread slices in skillet then cook on each side for about 3-4 minutes or until golden brown. Repeat with more butter and additional bread slices until wet mixture is gone.

  4. Place cooked french toast piece on the baking sheet in the oven preheat to 200F to keep warm while you finish cooking all the french toast.
  5. Make the brown sugar cinnamon oat crumble while the french toast is cooking: combine all ingredients in a small bowl then mix to combine and oats are fully coated with butter, sugar, and cinnamon. Set aside.

  6. Serve french toast with extra butter, brown sugar cinnamon oat crumble, maple syrup, and powdered sugar… then EAT YOUR HEART OUT.