The process for making Pumpkin French Toast is very similar to making standard French toast, but with a few additional ingredients.
You will want to use thick-sliced bread. Either Brioche slices, Texas Toast, or a loaf of bread you slice yourself. Slightly stale bread is actually perfect because it keeps its structure better after being soaked.
Next, you will want to make the batter. You can make this up to two days ahead of time at home and transport it with you in a cooler. This will speed up breakfast and cut down on individual ingredients that need to be transported. Or, the batter can be simply made at the campsite in the morning.
First, whisk the eggs with a fork until completely smooth. There should be no unblended spots of egg whites. This is easier to do with just the eggs in the bowl, rather than after you add the milk.
Once the eggs are properly blended, next add the milk, pumpkin spice, sugar, and salt. Whisk thoroughly until the milk is incorporated and the sugar and salt dissolve.
Whisk in some pumpkin puree. This mashed up pumpkin adheres really well to the bread when soaking and actually toasts up quite nicely.
Now with your bread sliced and batter ready, you are ready to begin!
Start by preheating your skillet over medium-high heat. Add a small pad of butter and evenly coat the skillet as it melts.
For thick-sliced breads like Texas Toast and Brioche slices, soaking the bread for 10 seconds on either side gives us a nicely toasted exterior with a slightly custardy interior. After soaking on both sides, place the toast in the skillet. The batter should sizzle a little bit in the butter. If it doesn’t, then the pan wasn’t warm enough and you should adjust your heat a little higher.
Depending on the heat of your stove and your own desired toastiness, it’s hard to give an exact time for when to flip. Your best bet is to check frequently by lifting up an edge and taking a peek.
Once your toast is looking good to you, flip and standby. The second side will take half as much time to toast as the first. So be on the ready!
• ▢4 eggs
• ▢⅔ cup whole milk
• ▢½ cup pumpkin puree
• ▢2 teaspoons pumpkin spice
• ▢2 teaspoons sugar
• ▢½ teaspoon sea salt
• ▢12 slices thick cut bread, such as Brioche or Texas Toast
• ▢3 tablespoons butter, divided
1. Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, pumpkin puree, pumpkin spice, sugar, and salt together, until thoroughly mixed.
2. Heat a tablespoon of butter in a skillet over medium heat.
3. Dip a slice of bread in the batter and let it soak for about 10 seconds on each side. Let the excess drip off, then place it in the skillet to fry until golden and crispy on each side, about 3 minutes per side.
4. Repeat with the rest of the bread, adding more butter to the skillet as needed.
5. Serve with maple syrup, pumpkin butter , and a cup of hot coffee. Enjoy!