Crunchy Pumpkin French Toast
  • 1 loaf brioche, challah, french bread
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 7 whole eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1 tbsp pumpkin pie spice
  • 1/8 tsp ground nutmeg
  • 1 box corn flakes cereal
  • Pinch of salt
  • Butter and oil for cooking
  1. Preheat oven to 350 degrees.
  2. Add cornflakes to gallon size bag and crush with the back of your measuring cup. Pour into a bowl with 1 tablespoon of pumpkin pie spice.
  3. In a baking dish whisk milk, heavy cream, eggs, pumpkin puree, sugar, vanilla extract, cinnamon, pumpkin pie spice, nutmeg and salt.
  4. Lay a few of the bread slices in the milk mixture. Let sit for 5 minutes on each side. Take each slice and coat both sides in cereal mixture. Repeat for the rest of the slices.
  5. Heat a pan with butter under medium heat. Lay french toast in pan. Cook on each side for about 5 minutes or until side becomes golden brown. Arrange slices on a racked baking sheet.
  6. Bake for 20-25 minutes or until french toast feels firm in the middle.

    Cover with maple syrup, powdered sugar and enjoy!