Ingredients
- 1 large French Bread loaf (cut into 1" sticks, mine was 20 oz.)
- 1 2/3 cup milk
- 6 large eggs
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons packed light brown sugar (divided)
- 2 tablespoons butter
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 teaspoons ground cinnamon
Recipe Description
French bread soaked in a pumpkin egg custard flavored with cinnamon, nutmeg and vanilla is cooked on a griddle, then rolled in brown sugar and cooked a second time to caramelize the surface. Who needs syrup when you have crispy brown sugar on your French toast? These are so easy you’ll find yourself making a huge batch and freezing them for later. They make a perfect school morning breakfast for the kids, easy to hold, eat and even dunkable if they want to add syrup. Make a batch with an entire loaf and you can feel a small party or have 8 servings you can freeze for later!
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