- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Pumpkin French Toast with Caramel Syrup
This is the perfect breakfast for Halloween, Thanksgiving, or any fall day in between. It's a super sweet dish, and the caramel syrup is a wonderful addition to the pumpkin spice flavor. Top it with bacon, and there's no going wrong. It doesn't get much more seasonal than this.
- 8 slices day-old bread
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 1/2 cups brown sugar, firmly packed
- 2 Tablespoons water
- 3 /4 cups butter
- 1/4 cup light corn syrup
- 1 package bacon, thick sliced
For caramel syrup: Melt butter in a cast iron skillet. Add brown sugar, water, and light corn syrup, and cook over medium-low heat. Stir for about 5 minutes, or until the sugar has melted and the mixture is bubbly. Remove from heat.
For French toast: Lightly oil or butter the griddle and set to medium-low heat. Whisk eggs, half and half, pumpkin puree, cinnamon, vanilla, and pumpkin pie spice together in a large mixing bowl. Soak each slice of bread one at a time in the pumpkin batter, then set on the griddle. Repeat until all the bread is on the griddle. Cook for a few minutes on each side until golden brown. Drizzle warm caramel syrup on top, sprinkle bacon pieces, and enjoy.