Pumpkin Roll French Toast
Pumpkin Roll French Toast is a cozy, indulgent breakfast that captures fall’s magic. This autumn French toast is perfect for sharing.
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.