Pumpkin French Toast

Pumpkin French Toast

Photo by Denise H.

  • Prep Time


  • Total Time


  • Servings



  • cup whole milk

  • 4


  • 2

    tablespoons pure maple syrup

  • 1

    teaspoon vanilla

  • ¼

    teaspoon pumpkin pie spice

  • ¼

    teaspoon salt

  • 6

    slices Pumpkin Yeast Bread , ½″ to ¾″ thick (optional: cut into pumpkin shapes)*


Preheat the panini grill to medium heat. In a shallow bowl, whisk together milk, eggs, maple syrup, vanilla, pumpkin pie spice and salt. Dip bread slices into the egg batter until they’re thoroughly saturated. Place the bread slices onto the panini grill (depending on the size of your grill you may need to do this in batches) and close the lid so that it’s touching the tops of the bread without pressing them. Grill 2-3 minutes until a crisp, golden crust has formed on both sides. Serve immediately with maple syrup. * Ideally, bake the bread a day or two in advance – it will absorb the egg batter better if it has time to dry out a little bit.


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