This Pumpkin French Toast with Butterscotch Syrup is the perfect seasonal breakfast that I could eat year round! The French Toast is made the night before so the bread can soak up the delicious pumpkin eggy goodness. It is topped off with the most decadent homemade butterscotch syrup that makes this dish truly delightful. The only downside, is that you won’t be able to stop eating it!
I absolutely adore overnight brunch recipes! They are perfect for entertaining when you have other food to prepare the same morning. You just pop it in the oven in the morning and prepare the homemade butterscotch syrup that pairs so wonderfully with the pumpkin. If you are short on time, you can easily just top it with maple syrup as well.
You can probably tell from my other posts that I have a slight obsession with french toast. In fact, it used to be one of the only things I would actually eat as a child. I remember requesting it for dinner quite often. So, it would be quite fitting that french toast is one of the first dishes I ever cooked. I still can’t get enough of this gooey goodness with warm homemade syrup. It just doesn’t get any better than this for me. I would have no problem with having this for dinner all the time.
I am doing a pumpkin double header this week to wrap up my current new obsession. I have a delightful Pumpkin Creme Brulee ready to post that will have you skipping the pumpkin pie this Thanksgiving. You should also check out my Peach French Toast with Rum Chata sauce if you are a french toast lover like me…aaamazing!
- 6 Eggs
- 1 C. Milk
- Loaf of French Bread; cut in 1 1/2 inch slices
- 1/2 C. Canned Pumpkin
- 1 1/2 Tsp. Cinnamon
- 1 Tsp. Pumpkin Pie Spice
- Butterscotch Sauce:
- 1/3 C. Butterscotch chips
- 1/3 C. Butter
- 1/2 C. Brown Sugar
- 1/4 C. Milk
- 1/4 C. Pecan bits optional
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Lightly spray casserole dish with nonstick cooking spray and place bread slices with sides touching.
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Whisk together eggs, milk, pumpkin, cinnamon and pumpkin pie spice.
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Pour egg mixture over tops of bread slices; ensure bread is evenly coated.
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Cover dish and refrigerate overnight.
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Bake at 375 degrees for around 30-35 minutes until top of bread is lightly browned.
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Prepare Butterscotch Sauce:
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Melt butter in a small saucepan.
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Add brown sugar and stir until dissolved on medium heat.
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Add milk and stir.
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Add butterscotch chips and continually whisk until melted.
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Add pecan bits.
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Pour warm sauce over tops of french toast.
This looks SO good!!! I’m seriously going to start coming over for breakfast every day!
Thanks, come on over!!!
I love French toast and this recipe really takes it to the next level! I bet pumpkin + butterscotch are fabulous together!
Thanks…the butterscotch and pumpkin are spectacular together!
Oh heavens. Now THAT is a french toast. Holy yum.
Thanks Des!!!
Oh butterscotch syrup!? Never would have thought to use butterscotch chips. So yummy!
Thanks! The butterscotch is so good with this!
Wow! This looks rich and amazing! Thanks for sharing!
Thanks Kristyn!
This is a holy yumm situation!!
Lol…thanks!
Pumpkin and butterscotch sound like a match made in heaven! This would be perfect for brunch on Thanksgiving weekend.
Thanks, I plan on making it for Thanksgiving brunch. It is so easy to make the night before.