Pumpkin Cobbler French Toast Recipe
When Fall rolls around, I cannot help but try everything I can find with the word “pumpkin” in it. On a recent trip to Aldi, I was thrilled to find pumpkin cobbler breakfast bread and picked it up for a special Sunday morning breakfast – French toast.
This recipe can be used with any store-bought or homemade breakfast bread and it will be just as delicious (Target has both blueberry and apple cobbler breakfast bread that lend themselves perfectly to this indulgent breakfast delight).
Even better, you can whip up this restaurant-quality pumpkin cobbler French toast recipe in just 10 minutes.
Pumpkin Cobbler French Toast Recipe Ingredients
- 1 loaf Pumpkin cobbler (or alternate flavor) breakfast bread, ends trimmed, thickly sliced
- 2 eggs
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup 2% milk (skim isn’t quite thick enough for this recipe, but you can use 2/3 cup skim milk and 1/3 cup half and half if that’s all you have on hand)
Whisk together eggs, cinnamon, nutmeg, and milk in a square glass baking dish (or another pan of similar size) until frothy.
Lay 3-4 slices of the bread into the mixture. Start heating a skillet or griddle over medium-high heat and spray with cooking spray or grease with canola oil (stay away from using butter to grease the pan for this French toast – it will cause the French toast to stick).
Flip the bread and let the other side sit in the mixture for a minute or two.
Gently pull the bread out of the mixture (it will be slightly soggy, so take care that it doesn’t fall apart) and place it in the pre-heated skillet.
Let it cook for a minute or two and check to see the color – it should be golden brown. Flip the French toast so the other side cooks to a golden brown, as well.
To serve, you can dust with powdered sugar, drizzle with caramel or maple syrup, or a combination thereof! Serve with slices of local apples and you have a perfect fall-themed breakfast.
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