The Dish's Pumpkin French Toast with Candied Pecans

Photo from Elizabeth Griffin

French toast is always a crowd-pleaser. Why not make it even better by giving it a fall twist? This pumpkin french toast tastes (and smells) just as good as it looks, and it's sure to be a hit wherever you make it. Bonus: you can make it even better by adding ice cream on top. 


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1 1/2 tbsp butter, melted
1 cup pecan halves
2 tbsp sugar
1/2 tsp cinnamon
kosher salt to taste
4 large eggs
3/4 cups milk
2 tsp vanilla extract
1 cup pumpkin puree
1 tbsp pumpkin pie spice
8 slices brioche bread
4 tbsp unsalted butter
maple syrup for drizzling
cinnamon ice cream for serving

For the Pecan Topping

1. Heat a nonstick skillet over medium heat.

2. Add the pecans and toast until they smell fragrant, about 4 minutes.

3. Add the butter and sugar, cinnamon, and a little salt. Stir to coat and set aside.

For the French Toast

1. Crack the eggs into a baking dish or large bowl.

2. Whisk in the milk, vanilla, pumpkin puree, pumpkin spice, and a pinch of salt. 

3. Preheat a large nonstick skillet over medium-high heat and add a tablespoon of butter.

4. Once melted, dip the brioche into the batter, letting any excess drip off, and then into the pan.

5. Repeat with other slices.

6. Cook the first batch of toast about 1-2 minutes per side, until golden brown.

7. Remove to a sheet pan and keep warm in a low oven.

8. Add more butter to the pan and repeat with each additional batch of French toast.

9. Stack two pieces of toast together and top with the maple syrup, candied pecans, and ice cream.

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