Stay extra cozy during this second lockdown with some homemade Pumpkin French Toast. Bourbon roasted pecans add an extra layer of bougie to your brunch, and you’ll soon feel like you back in a restaurant spending $18 on avocado toast. Add a mimosa or some of that bourbon to your coffee and have a fun little Sunday (or Monday, or Wednesday, wait what day is it?)
Covid cases in Chicago have been skyrocketing again and we’ve been instructed to stay indoors as much as possible. Thanksgiving is one of my favorite holidays and I’m sad I won’t be able to go home and cook with my family in Michigan this year. It’s super important though to keep everyone as safe as possible. So for now I’ll just keep cooking for my husband and giving baby scraps to my dog to get his approval as well.
How to make Pumpkin French Toast with Bourbon Roasted Pecans
- Roast the pecans. Preheat the oven to 350°F. In a small bowl combine the pecans, butter, coffee, brown sugar, bourbon, cinnamon and salt. Place the pecans in a baking dish and bake for 10 minutes until roasted. Remove the pecans from the oven and let them cool. Once cool place on a cutting board and chop finely.
- Make the french toast mixture. Preheat a griddle to 350°. In a large bowl add the eggs, milk, pumpkin puree, brown sugar, vanilla extract, orange zest, cinnamon, nutmeg and salt and whisk until combined.
- Make the french toast. Dunk the sliced bread into the mixture and place on the griddle. Cook for 2-3 minutes on each side until golden brown. Garnish with the chopped pecans and warm maple syrup. Serve and enjoy!
Tips and Tricks
- Let the griddle fully preheat before laying the bread down. Make sure to leave the wet down side for at least 2-3 minutes or it will stick to the griddle and get messy.
- If you don’t have a griddle you can make the french toast on the stove with a greased non stick pan set over medium heat.
- Don’t skip the orange zest. It really adds an amazing kick to the french toast.
Looking for more ideas for brunch? Try these recipes:
Ingredients
Bourbon Roasted Pecans
- ½ cup pecans
- 1 tablespoon butter
- 1 teaspoon ground coffee
- 1 teaspoon light brown sugar
- 2 teaspoons bourbon whiskey
- ¼ teaspoon cinnamon
- pinch of salt
Pumpkin French Toast
- 2 large eggs
- ½ cup milk
- ⅓ cup pumpkin puree
- 3 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon orange zest
- ¼ teaspoon ground cinnamon
- pinch of nutmeg
- pinch of salt
- 1 loaf of sliced bread of choice
Instructions
- Preheat the oven to 350°F. In a small bowl combine the pecans, butter, coffee, brown sugar, bourbon, cinnamon and salt. Place the pecans in a baking dish and bake for 10 minutes until roasted. Remove the pecans from the oven and let them cool. Once cool place on a cutting board and chop finely.
- Preheat a griddle to 350°. In a large bowl add the eggs, milk, pumpkin puree, brown sugar, vanilla extract, orange zest, cinnamon, nutmeg and salt and whisk until combined.
- Dunk the sliced bread into the mixture and place on the griddle. Cook for 2-3 minutes on each side until golden brown. Garnish with the chopped pecans and warm maple syrup. Serve and enjoy!
This recipe has been adapted from one of my favorite food blogs, A Cozy Kitchen
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