Pumpkin French Toast with Orange Honey Butter

I’m in a an experimental breakfast phase. And I’m in an experimental cooking-with-pumpkin phase. So naturally, the twain shall meet.

I’ve had some disappointments. A lower fat, wheat flour version of Apple Pie Muffins? Bleh. Pumpkin Nutella Bread? Not so much.

But I was pretty happy with how this Pumpkin French Toast turned out, especially topped with Orange Honey Butter.

 

Mmm!

Pumpkin French Toast with Orange Honey Butter

The pumpkin and spices are nice and subtle, and the compound butter complements the flavors just perfectly. (Did you know that when you mix an herb, honey, or other ingredients with butter, it becomes what’s known as a “compound butter?” I didn’t. Am I the only one?)

I think this french toast is just perfect for lazy, cozy weekend mornings.

Pumpkin French Toast with Orange Honey Butter

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Pumpkin French Toast with Orange Honey Butter

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.


Ingredients:

Orange Honey Butter



  • 1/4 cup butter, softened (if you use unsalted, just add a little pinch of salt)

  • 2 tablespoons honey

  • About 1 tablespoon orange zest (more or less to taste)


Pumpkin French Toast



  • One loaf of french bread, on the stale side is best

  • 4 eggs

  • 2/3 cup milk (even more decadent with half and half or heavy cream)

  • 1/2 cup pureed pumpkin (roasted and pureed sugar pumpkin, or canned - I like Trader Joe's organic canned pumpkin)

  • 2 tablespoons sugar

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon ground cloves

  • Pinch of salt

  • Unsalted butter for cooking


Directions:

Orange Honey Butter



  1. Soften butter in microwave for 15 seconds. Pour honey over butter, then add orange zest.

  2. Whisk until blended. Set aside, or refrigerate for a firmer consistency.


French Toast



  1. Slice French bread into 3/4 inch thick slices.

  2. In a large bowl, crack the eggs into the milk, and beat well.

  3. Add the pumpkin, sugar, vanilla, spices, and salt, and mix well.

  4. Heat griddle or fry pan to 350 degrees. Melt butter in pan.

  5. Dip bread into batter, allowing both sides to become soaked.

  6. Place bread onto griddle and cook for 2 minutes, Flip and cook on other side for 2 more minutes, or until golden brown.

  7. Serve warm with orange honey butter and maple syrup.


All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.