Pumpkin French toast made entirely in the waffle iron! Such a quick and easy pumpkin Fall breakfast treat.
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Lazy girl strikes again! She’s been hanging around here lots lately, right? I love that I can pass off my seasonal laziness onto a fictional character on my blog.
Moving on…I’ve dipped bread in custard with the intention of making French toast, and then pressed it in the waffle iron instead before. The Rum Raisin French Toast Waffles evidence exists. But this time, it’s all pumpkin. And cream.
These ‘waffles’ are softer than their rum-raisin cousins, most likely due to the pumpkin. And I’m all over that. I love a crispy waffle every now and then, but what I’m really looking for is a sponge for maple syrup. Lazy girl wants what she wants!
Pumpkin French Toast
I feel like these ‘waffles’ come across way more impressive than they really are. I mixed the custard ingredients right in the pan for dipping, and heated up the waffle iron right next to it. Minimal dishes, minimal effort, maximum flavor.
By the way, this is the waffle iron that I use and love. I’ve had it for years, and it still works great!
If you want to make it even easier, use 1/2 teaspoon of pumpkin pie spice instead of all the spices listed. But, make sure your pumpkin pie spice has cloves in it–that’s what really drives the pumpkin pie flavor home.
And if we’re not driving pumpkin pie flavor home, then where are we driving? Sorry, Lazy girl loves bad humor.
French toast in waffle iron:
I like to use this breakfast as a stomach-stretcher before another latte. I’ve been making large batches of homemade chai for years, having one as soon as I wake up, and then having breakfast. On the weekends, my breakfast dessert is another latte. Everyone eats dessert after breakfast, right?
I have to say, making French toast in the waffle iron is so easy that I may never make it another way again!
- 1/4 cup canned pumpkin puree
- 1/2 cup half and half
- 1 large egg
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- dash of ground cloves
- 4 slices potato bread
- butter, for serving
- maple syrup, for serving
- First, preheat your waffle maker to the hottest setting. Mine is level 5. Use cooking spray on your iron if it's not non-stick.
- Next, in an 8x8" square baking dish, whisk together the pumpkin, half and half, egg, sugar and spices. Whisk very well.
- Once the waffle iron is hot, dunk each side of one slice of bread in the custard for about 5 seconds per side. Let it soak in, then move it to the waffle iron. Close the lid and let cook until the waffle iron beeps.
- Repeat with remaining bread slices.
- Serve with butter and syrup!
I use sliced potato bread, but any sturdy white bread works great here.
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Amount Per Serving: Calories: 409Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 192mgCarbohydrates: 79gFiber: 3gSugar: 60gProtein: 7g