Pumpkin French Toast w/ Salted Caramel Syrup (Gluten-Free)

Fall calls for pumpkin flavors, warm spices, and baked goods. This Pumpkin French Toast with Salted Caramel Syrup is the perfect fall breakfast for a cozy weekend morning. Make it gluten-free with Bread SRSLY's delicious Pumpkin Spice Sourdough loaf.

French toast is one of the easiest breakfasts to make at home. Rather than starting from scratch, use a pantry staple and a simple mixture made with ingredients you already have in your fridge.

I'm using the Gluten-Free Pumpkin Spice Sourdough Bread from Bread SRSLY. As someone who is 100% gluten-free, I've tried many gluten-free breads and this one is by far my favorite. It’s soft, it doesn’t fall apart, and it has a great sourdough flavor with all the benefits of a classically fermented bread.

Cooking with Gluten-Free Bread

Once you start cooking gluten-free, you'll get used to all the idiosyncrasies of cooking with gluten-free bread. For this loaf in particular, I recommend soaking it in the French toast mixture for a longer period than you would with a commercial bread. Submerge each slice for at least 30 seconds per side to allow it to fully soak up the flavor. If you're using a small pan, let one slice soak while the other cooks.

Top with Delicious + Easy Caramel

Top this Pumpkin French Toast with homemade Salted Caramel Syrup. Caramel is incredibly easy to make but requires your full attention. Stir the sugar constantly as it caramelizes so it doesn’t burn. Butter adds richness, while milk or cream makes the caramel thick and creamy. To create a syrupy texture, I use whole milk instead of heavy cream—it keeps the caramel pourable, like classic maple syrup.

I also topped my French toast with full-fat Greek yogurt and fresh raspberries. Yogurt adds a buttery and creamy flavor while boosting the protein content of this recipe, while raspberries add a pop of color and micronutrients.

 

Total time: 20-25 minutes

Yields 3 servings, 2 slices each

Recipe and photos by Carly // @peanutbutterandcarly

Watch the recipe on Instagram

 

NUTRITION INFORMATION

Per 2 slices of bread and 1/2 tablespoon caramel

  • Calories: ~227
  • Total Fat: ~3.3 g
  • Total Carbohydrates: ~46.6 g
  • Total Sugars: ~9.8 g
  • Dietary Fiber: ~4.8 g
  • Protein: ~1.6 g

INGREDIENTS

French Toast

  • 1 egg
  • ~2-3 tbsp pumpkin puree (if you're using non-gluten-free bread, feel free to use more here)
  • ~2-3 tbsp of whole milk (if you're using non-gluten-free bread, feel free to use more here)
  • ½ tsp vanilla extract
  • Pumpkin pie spice
  • 6 slices of Bread SRSLY Gluten-Free Pumpkin Spice Sourdough 

Salted Caramel Syrup

  • 1/2 cup sugar
  • 3 tbsp butter
  • 1/4 cup whole milk
  • Dash of freshly ground salt

DIRECTIONS

French Toast

  1. Whisk together egg, pumpkin, milk, vanilla, and pumpkin pie spice in a shallow bowl.
  2. Heat a stainless steel pan on medium to medium-low heat with butter.
  3. Soak pumpkin bread slices in mixture for at least 30 seconds each side to allow slices to fully absorb the mixture. Cook for about 3 minutes each side and turn down heat if the pan gets too hot. 

Salted Caramel Syrup

  1. Over medium heat, heat sugar over a small pot and whisk constantly. It will start to bubble then melt just after about 5 minutes.
  2. Once fully dissolved, take off heat or else it will start to burn, then immediately add butter and keep stirring until mixed in.
  3. Slowly add milk or half and half and stir. Add a large dash of freshly grinded or flaky salt. 
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