Pumpkin French Toast

Spiced Cider Syrup

Step 1: In a heavy medium saucepan over medium heat, melt the butter.

Step 2: When the butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks.

Step 3: Bring to a boil, stirring.  Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 cup or slightly more.  This will take about 15 minutes.

Step 4: The syrup will thicken as it cools.

Pumpkin French Toast

Step 1: Heat a warming drawer or oven to 200 degrees F.  This is to keep cooked French toast warm while cooking in batches; if you are serving the pumpkin French toast as you cook it, skip this step.

Step 2: In a medium bowl, whisk the milk with the pumpkin, eggs, brown sugar, vanilla, 1 teaspoon of cinnamon, and nutmeg.  Pour the pumpkin mixture into a wide, shallow bowl.

Step 3: Heat a griddle or large nonstick skillet over medium-low heat.  Coat the pan with a few teaspoons of butter.  Soak 2 to 4 slices of bread (depending on size of your griddle) in the pumpkin mixture for a few seconds, turning to coat on both sides.

Step 4: When butter is foaming, arrange the soaked bread on the griddle.  Cook the soaked bread until browned on the bottom.  Turn and brown the other side.  This will take about 2 to 3 minutes on each side.

Step 5: Transfer to a shallow, lightly buttered or a parchment paper-lined baking sheet and keep warm in the oven while cooking the remaining French toast.

Step 6: Serve with the cider syrup, maple syrup, golden cane syrup, or your favorite.

Expert Tip: Depending on the size and thickness of the bread, you should get anywhere from 8 to 12 slices or 4 to 6 servings.  Pepperidge Farm Cinnamon Swirl Bread (seen in the recipe image) is a relatively small loaf and will make about 12 slices of pumpkin French toast.

Enjoy this creative take on French toast from The Spruce Eats!