Wednesday, October 13, 2010

Pumpkin French Toast with Crunchy Cinnamon Crust

The crunchy crust of this French toast really makes this dish so delicious!

Pumpkin French Toast with Crunchy Cinnamon Crust

2 large eggs
1/4 cup canned pure pumpkin puree
1/4 cup whipping cream
1/4 cup milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbs granulated sugar
4 cups Cinnamon Toast Crunch cereal, crushed
Eight 3/4-inch thick slices of day-old French bread

In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.

In another low-lying flat bowl, place crushed cereal.

Heat skillet to medium-heat, brush with butter. Quickly dip bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in hot skillet, reduce heat to low and cover with lid. Heat 2-3 minutes on each side, until lightly browned. Repeat with remaining bread. Serve immediately.

Servings: 4

Yield: 2 slices per person

This recipe really is best with French bread that is a day or two old- if it’s too soft, it will absorb too much of the liquid and turn out soggy.

Do a quick dip into the liquid. You don’t want to soak the bread in it.

You may leave off the crumbled cereal if you don’t wish to add crunch. (It’s good though!)

Recipe Source:


  1. I am excited to try this one!! I'm LOVIN' all the pumpkin recipes!! Keep em coming!

  2. is it 1/4 of a 29oz can of pumpkin?

  3. Use a 1/4 cup of any size can of pumpkin. If I have a 29 oz. can I freeze whatever I don't use. Or you just have an excuse to make some pumpkin chocolate chip cookies. Recipe soon to be posted.

  4. oh my I read it wrong! Lol I thought it said 1/4 of the can not 1/4 cup...oops! :)

  5. It would probably still be good if you did use 1/4 of the can. The more pumpkin the better!


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