Pumpkin & Spiced Eggnog French Toast
Prep time
Cook time
Total time
The one French Toast to serve on Autumn mornings; for holiday breakfast or anytime just because its that good.
Recipe type: Breakfast
Cuisine: International
Serves: 6-10
French Toast
  • 1 loaf French bread or challah, cut into 1 inch thick cubes
  • 5 large eggs
  • 1 cup Pumpkin spiced eggnog
  • 1½ cups milk
  • 1 teaspoon Pure vanilla extract
  • ¾ cup Pumpkin purée
  • 1 Large banana, sliced
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 8 tablespoons Unsalted cold butter, cut into small pieces
  • ½ cup Almond flour (all purpose is fine too)
  • ½ cup Light brown sugar
  • ¼ cup Pecans, chopped
  • ½ teaspoon nutmeg & cinnamon
Sweet Drizzle
  • ½ cup Powdered sugar
  • ½ cup heavy cream
  • ¼ teaspoon Cornstarch
French Toast (night before)
  1. Butter a 13x9 baking dish and spread half the bread in a single layer to cover the bottom.
  2. Layer the banana slices and top with the remaining bread.
  3. In a bowl, combine all remaining toast ingredients and mix well.
  4. Pour mixture over the bread, ensuring everything is saturated.
  5. Cover the dish and set in the fridge over night.
  1. Combine flour, sugar and spices in a small bowl.
  2. Cut in butter until mixed well and crumbly.
  3. Stir in pecans and set in fridge until needed.
Baking (next day)
  1. Preheat oven to 350.
  2. Press the bread into the milk/egg mixture to saturate any dry top layers. There should be a little liquid left in the pan. This will absorb and cook into the bread.
  3. Crumble to topping over the bread in a generous layer.
  4. Bake for 45 to 55 minutes or until center isn't over wet and mushy.
  5. Remove from oven to cool a few minutes.
Sweet Drizzle
  1. Add powdered sugar, cornstarch and cream together in a small pan.
  2. Heat on medium low, mixing well with a whisk until warm and thickened (about the consistency of school glue).
  3. Pour drizzle over entire pan of French toast or serve toast first and drizzle on individual portions.
If you do not have Spiced eggnog in your store, simply add two tablespoons of pumpkin pie spice to regular eggnog first and let sit for a couple of hours to infuse it with flavor. Plain eggnog may also be used.
Recipe by The Butter Dish at http://www.thebutterdish.net/2012/11/pumpkin-spiced-eggnog-french-toast/