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Recipe Ingredients

  • 4 Bays Original English Muffins, split
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1-2 tablespoons butter

Recipe Directions

  • Preheat the oven to 200°F
  • Place the English muffin halves in a baking pan just large enough to hold them in a single layer.
  • Beat the pumpkin puree, milk, eggs, brown sugar, vanilla extract and pumpkin pie spice in a medium bowl. Pour the mixture over the English muffins, turning to coat.  Let stand 20 minutes, turning once.
  • Heat a large nonstick skillet or griddle over medium heat. Melt half of the butter and add 4 muffin halves. Cook until the bottoms are lightly golden, about 3-4 minutes.  Turn the muffin halves over and cook until lightly golden, about 3-4 minutes longer. Transfer the French toast to an ovenproof pan and hold in the preheated oven. Repeat with remaining muffin halves and butter.
  • Divide the French toast among 4 plates and serve drizzled with maple syrup.

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