Pumpkin French Toast in October

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French toast is one of those easy, but comforting breakfasts that’s no fuss to whip up but feels luxurious on a leisurely weekend morning. For a fun fall twist to this classic dish, add pumpkin, cinnamon and nutmeg to the milk mixture. Warm up the syrup and serve the golden brown French toast slices with crispy bacon and hot coffee. The only thing that would make this recipe better is eating it on a cool mountain morning, when the leaves are brilliantly colorful.

Some Kinda Good Pumpkin French Toast
Serves 2

  • 2 Eggs
  • 1/4 Cup Canned Pumpkin
  • 1/2 Cup Milk or Heavy Cream
  • 2 TBS Cinnamon Sugar
  • 1 tsp Nutmeg
  • 1/2 tsp salt
  • 4 TBS Butter
  • 1 Tbs Olive Oil
  • 6 Slices, Thick Cut Artesan Bread, Sliced
  • Syrup, warmed

In a 9×13 casserole dish, whisk together eggs, pumpkin, milk, cinnamon sugar, nutmeg and salt until well combined. Soak the bread slices in the milk mixture, making sure both sides are well coated for at least five minutes. Meanwhile, place a large skillet over medium-high heat and add butter and oil. When the pan starts to smoke slightly, add bread slices and cook 3 – 4 minutes per side, until caramelized and golden brown. Serve with warm syrup, crispy bacon and hot coffee.

This quick video clip captures my sheer excitement over this mouthwatering way to start the day:


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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube.  She graduated from Georgia Southern University, and also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

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