Transform breakfast into a fall celebration with Pumpkin Roll French Toast, a Spiced Breakfast Treat that pairs creamy pumpkin cake roll slices with a crunchy cornflake coating. This autumn French toast, filled with rich cream cheese, is quick to make and perfect for cozy mornings. Dive into Pumpkin Roll French Toast for a decadent brunch delight!
Why You’ll Love Pumpkin Roll French Toast
- Quick and Easy: Pumpkin Roll French Toast is ready in under 30 minutes.
- Fall Flavors: Pumpkin and cinnamon make this a cozy Pumpkin Roll French Toast.
- Unique Crunch: Cornflake coating adds texture to this fall brunch delight.
- Simple Base: Store-bought pumpkin roll simplifies prep for this creamy pumpkin toast.
- Impressive: Perfect for guests or family breakfasts with minimal effort.
Ingredients for Pumpkin Roll French Toast
Here’s what you’ll need for this fall brunch delight (serves 4):
For the French Toast:
- 1 store-bought pumpkin cake roll with cream cheese filling (about 10–12 oz)
- ½ cup (60g) all-purpose flour
- 3 large eggs
- ¼ cup (60ml) milk (any type)
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of kosher salt
- 3 cups (90g) cornflake cereal, crushed
- 2 tbsp (30g) unsalted butter
For Serving (Optional):
- Whipped cream (e.g., Reddi-wip Extra Creamy)
- 1 tbsp maple syrup, plus extra for drizzling
Equipment
- Large skillet or griddle pan
- Three shallow dishes (for coating)
- Whisk
- Wide spatula
- Cutting board and knife
Ingredient Tips
- Pumpkin Roll: Choose a fresh store-bought roll with cream cheese filling for rich Spiced Breakfast Treat flavor.
- Milk: Whole, almond, or oat milk works; heavy cream adds richness.
- Cornflakes: Crushed graham crackers or panko can substitute for crunch.
- Butter: Unsalted butter ensures golden browning; coconut oil is an alternative.
- Cinnamon: Enhances warmth; pumpkin pie spice is a great swap.
Directions
Slice the Pumpkin Roll
I slice the pumpkin cake roll into 8 equal pieces (about ¾–1 inch thick), ensuring each piece holds up for dipping in this creamy pumpkin toast.
Set Up Coating Station
In a shallow dish, I whisk 3 eggs, ¼ cup milk, ¼ tsp cinnamon, 1 tsp vanilla, and a pinch of salt until smooth. I place ½ cup flour in another dish and 3 cups crushed cornflakes in a third, creating an assembly line for Pumpkin Roll French Toast.
Coat the Slices
I coat each pumpkin roll slice in flour, dip it quickly in the egg mixture, then press it into the cornflakes, ensuring the coating sticks for a crunchy Pumpkin Roll French Toast texture.
Cook the Slices
I heat 2 tbsp butter in a skillet over medium-low heat until melted. I cook the coated slices for 5–7 minutes per side until golden, flipping gently with a spatula to keep the fall brunch delight intact.
Serve Warm
I transfer the slices to plates, topping with whipped cream and a drizzle of 1 tbsp maple syrup for a decadent autumn French toast experience.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 10–14 minutes
- Total Time: 20–29 minutes
- Servings: 4 (2 slices per serving)
- Calories: ~225–260 kcal per serving
- Macros per Serving: 35g carbs, 6g protein, 10g fat, 1g fiber
Variations
Try these twists on this creamy pumpkin toast:
- Cake Swap: Use a Swiss roll or pound cake for a different Pumpkin Roll French Toast base.
- Coating Twist: Swap cornflakes for crushed vanilla wafers in this Spiced Breakfast Treat.
- Dairy-Free: Use oat milk and coconut oil for a vegan version.
- Nutty Crunch: Sprinkle 2 tbsp chopped pecans on top, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
- Spice Boost: Add ¼ tsp nutmeg or ginger for extra warmth.
Serving Ideas:
- Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Food and Tips’ Grilled Lemon Herb Chicken for a savory balance.
- Enjoy with Food and Tips’ Vanilla Raspberry Iced Latte for a fall pairing.
Storage
I store this fall brunch delight in an airtight container in the fridge for up to 2 days, separating slices with parchment to prevent sticking. For freezing, I freeze cooked slices on a baking sheet, then transfer to a freezer bag for up to 1 month. I reheat in a toaster oven at 350°F for 5–7 minutes to restore crunch.
Serving Tips
- Presentation: Serve Pumpkin Roll French Toast with whipped cream for elegance.
- Garnish: Drizzle with maple syrup or dust with cinnamon for flair.
- Pairing: Pair with bacon or Food and Tips’ Coconut Cooler to balance this autumn French toast.
- Portion Size: 2 slices per person for a satisfying treat.
- Occasions: Ideal for fall brunches, holidays, or weekend breakfasts.
FAQs
What’s the best pumpkin roll for Pumpkin Roll French Toast?
A fresh store-bought roll with cream cheese filling ensures a rich Spiced Breakfast Treat.
Why dip quickly in the custard?
Quick dipping prevents the cake from becoming mushy in this creamy pumpkin toast.
Can I skip the cornflake coating?
Yes, but it adds crunch to Pumpkin Roll French Toast; try panko instead.
What’s the best pan for cooking?
A non-stick skillet or griddle works well for this fall brunch delight.
How do I keep the slices intact?Slice ¾–1 inch thick and flip gently for perfect Pumpkin Roll French Toast.
More Delicious Breakfast Recipes You’ll Love
- High Protein Pumpkin Muffins: A Nutritious Breakfast Treat
- Cottage Cheese Eggs Breakfast
- Cheesy Potato Egg Scramble: A Hearty Breakfast Recipe
Conclusion
Pumpkin Roll French Toast is a cozy, indulgent breakfast that captures fall’s magic. This autumn French toast is perfect for sharing. Make Pumpkin Roll French Toast, gather your loved ones, and enjoy the creamy delight!
Pumpkin Roll French Toast
Ingredients
For the French Toast:
- 1 store-bought pumpkin cake roll with cream cheese filling about 10–12 oz
- ½ cup 60g all-purpose flour
- 3 large eggs
- ¼ cup 60ml milk (any type)
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of kosher salt
- 3 cups 90g cornflake cereal, crushed
- 2 tbsp 30g unsalted butter
For Serving (Optional):
- Whipped cream e.g., Reddi-wip Extra Creamy
- 1 tbsp maple syrup plus extra for drizzling
Instructions
Slice the Pumpkin Roll
- I slice the pumpkin cake roll into 8 equal pieces (about ¾–1 inch thick), ensuring each piece holds up for dipping in this creamy pumpkin toast.
Set Up Coating Station
- In a shallow dish, I whisk 3 eggs, ¼ cup milk, ¼ tsp cinnamon, 1 tsp vanilla, and a pinch of salt until smooth. I place ½ cup flour in another dish and 3 cups crushed cornflakes in a third, creating an assembly line for Pumpkin Roll French Toast.
Coat the Slices
- I coat each pumpkin roll slice in flour, dip it quickly in the egg mixture, then press it into the cornflakes, ensuring the coating sticks for a crunchy Pumpkin Roll French Toast texture.
Cook the Slices
- I heat 2 tbsp butter in a skillet over medium-low heat until melted. I cook the coated slices for 5–7 minutes per side until golden, flipping gently with a spatula to keep the fall brunch delight intact.
Serve Warm
- I transfer the slices to plates, topping with whipped cream and a drizzle of 1 tbsp maple syrup for a decadent autumn French toast experience.
Notes
- Enhance with chopped toasted pecans after drizzling caramel.
- Store leftover cake covered in the refrigerator for up to 4 days.
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