Pumpkin French Toast Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
18-20 slices white bread, crusts removed
02 -
1 cup pumpkin butter
03 -
4 large eggs
04 -
1/2 cup milk
05 -
1/2 teaspoon vanilla extract
06 -
2 tablespoons all-purpose flour
07 -
1/2 teaspoon baking powder
08 -
1 pinch pumpkin pie spice
09 -
2 tablespoons butter, melted
→ Topping
10 -
1/3 cup sugar
11 -
1 teaspoon pumpkin pie spice
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Combine eggs, milk, vanilla extract, flour, baking powder, and a pinch of pumpkin pie spice in a blender. Blend for 10-15 seconds or whisk in a bowl until smooth. Pour into a large shallow bowl. Set aside.
03 -
In another shallow bowl, combine sugar and 1 teaspoon pumpkin pie spice. Stir until evenly combined. Set aside.
04 -
Use a rolling pin to flatten each slice of bread. Spread a line of pumpkin butter across the bottom edge of each piece of bread. Roll up tightly and place seam side down. Repeat with remaining slices.
05 -
Dip each rolled piece of bread into the prepared egg mixture, letting it soak for 5-10 seconds. Place on a lightly greased baking pan, keeping at least 1 inch of space between rolls.
06 -
Bake for 9 minutes. Remove from oven, brush with melted butter, flip rolls, and brush again with melted butter. Bake for an additional 8-12 minutes.
07 -
Once the rolls are cool enough to handle but still warm, roll each in the sugar and pumpkin spice mixture until fully coated. Serve warm with maple syrup.