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Pumpkin French Toast with Cinnamon Syrup
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Pumpkin French Toast with Cinnamon Syrup

French toast is a breakfast classic. This fluffy pumpkin version is perfect for fall! Top with cinnamon syrup dessert for a delicious and flavorful fall breakfast.
Servings 10 slices

Ingredients

  • 4 large eggs
  • ¾ c. milk
  • ½ c. pumpkin puree
  • 3 Tbsp brown sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • butter for melting on the griddle
  • 1 loaf Texas toast bread

Cinnamon Syrup

  • 1 c. sugar
  • ½ c. corn syrup
  • ¼ c. water
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ½ c. evaporated milk

Instructions

  • Whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, and nutmeg in a medium bowl. Butter the griddle and heat to medium.
  • Dip bread slices into mixture and cook 2-3 minutes on each side, or until golden brown.
  • Prepare cinnamon syrup by placing sugar, corn syrup, water, and cinnamon in a saucepan; stir well to combine. Heat over medium-high heat and cook till it starts boiling, stirring constantly.
  • Remove from heat and add vanilla extract and evaporated milk. Whisk together and serve warm with french toast