Fall Harvest French Toast
Serves 6 Time: 20 minutes Difficulty: Easy
Ingredients
- 1 loaf cinnamon swirl bread, cut into 1-inch slices
- 6 eggs, beaten
- ¼ teaspoon salt
- 1 tablespoon brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ cup pecans, chopped
- 1 (15-ounce) can pumpkin
- 1 ¼ cup heavy whipping cream
- 2 tablespoons canola oil, for the griddle
- Additional toppings of your choice. (Whipped cream, extra pecans, maple syrup, etc.)
Directions
- Combine eggs, salt, brown sugar, cinnamon, nutmeg, pecans, pumpkin, and whipping cream in a large mixing bowl. Whisk until fully incorporated.
- Heat Blackstone griddle to low heat and apply a light coat of cooking oil.
- Submerge bread slices in the French toast batter for 30 seconds, making sure to coat all sides.
- Transfer bread to the griddle, making sure to let excess batter drain off into the bowl.
- Cook French toast for 2-3 minutes per side until fully cooked through.
- Serve immediately, garnish with additional toppings of your choosing.