Crazy good yet distinctive, our Best Ever Pumpkin Spice French Toast with Bourbon is made with pumpkin butter and will knock your socks off. It is the perfect way to start the morning on weekends and holidays—not just during the fall, but for early spring Maple Syrup Harvest season that runs through April. Recipe includes variations for Grand Pumpkin Spice French Toast with Bourbon made with the addition of Grand Marnier® and a dairy free option. Serve with our Bourbon-Cider Maple Syrup for an extra special brunch!
A Special Everyday Pumpkin French Toast Recipe:
Best Ever Pumpkin Spice French Toast with Bourbon
Why do we reserve only the fall months to enjoy Pumpkin French Toast? Here at Wicked Good Kitchen, we believe this delectable breakfast concoction is an everyday recipe and enjoy it on that basis—especially through April during Maple Syrup Harvest season.
Yep. Gals and guys, get your griddle sizzling and your maple syrup drizzle on. It’s time to make some quick and easy all-season Homemade Pumpkin Butter that is ready in just 15 minutes (or grab that pumpkin butter you have stored away in your pantry), make some Bourbon-Cider Maple Syrup and Pumpkin Spice French Toast with Bourbon!
Why not, right?
While the food blogosphere is featuring everything pastel, spring and Easter, here at Wicked Good Kitchen I am shaking things up a bit by sharing these special recipes to celebrate the Maple Syrup Harvest season. After all, March is maple sugar season or, for short, “sugar season”.
According to LocalHarvest.org, Native Americans called March “maple sugar month”. In fact, maple syrup harvesting still takes place every year at the first sign of spring thaw—usually sometime in late February—and is celebrated through the end of April with Maple Syrup Fests also known as community pancake breakfasts or tastings. In fact, the biggest event in Vermont—the state that produces the most maple syrup—is the Vermont Maple Festival and, this year, the 49th annual event will take place April 24-26.
During the sugaring season, family farms large and small across New England and into Canada collect sap from sugar maple, black maple and red maple trees in old-fashioned buckets. The sap is brought into sugarhouses, also known as “sugar shacks”, where it is boiled down to make pure maple syrup. It is then carefully graded by maple farmers and packaged. In fact, a new grading scale was recently introduced and I think it is more simplified.
The old US maple syrup grades were: Grade A Light Amber (or “Fancy”)”, Grade A Medium Amber, Grade A Dark Amber and Grade B.
However, as of December 31, 2014, the Canadian Food Inspection Agency (CFIA) and, as of March 2, 2015, the United States Department of Agriculture (USDA) Agricultural Marketing Service (AMS) issued revised standards on the classification of maple syrup.
New Grading for Pure Maple Syrup:
- Grade A
- Golden Colour and Delicate Taste
- Amber Colour and Rich Taste
- Dark Colour and Robust Taste
- Very Dark Colour and Strong Taste
- Processing Grade
Most of the syrup is sold by the farm, at farmers markets or through retailers while some is reserved for the community pancake breakfasts on the farm where pancakes, waffles, eggs, bacon, sausage, homefries and fresh pure maple syrup is served. The community breakfasts are either served daily or on the weekends during “sugaring season”.
As I mentioned, today I am sharing a set of recipes (shot last November) to celebrate Maple Syrup Harvest season due to my love of all things pure maple syrup. And, breakfast. What better way to accomplish this than with a couple extra special pumpkin recipes? Pure maple syrup and pumpkin go together like peanut butter and jelly, no?
Breakfast is hands down the favorite meal at our house and I feel as though I should (and have plans to) add more breakfast recipes here at Wicked Good Kitchen. We enjoy pumpkin well into April and I go through buckets of pure maple syrup because I use it often in my paleo baking recipe development. I also enjoy adding pure maple syrup to my paleo porridge, 3-Minute Coconut Almond Porridge, homemade paleo granola, paleo pancakes and waffles, etc., as well as in savory dishes.
Now, aren’t you hankering for some Pumpkin Spice French Toast with Bourbon (or without bourbon) to celebrate Maple Syrup Harvest season?
Below are Pinterest-friendly sized images to pin at Pinterest!
- For the French Toast
- 3 large eggs
- 2 tablespoons (30 ml) pure maple syrup
- Pinch of kosher salt
- ½ cup (about 144 grams) Homemade Pumpkin Butter, recipe by WickedGoodKitchen™, or Pumpkin Butter by Trader Joe’s®
- 1 teaspoon fine-quality ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated whole nutmeg
- Dash of ground cloves
- ¾ cup (180 ml) whole milk
- ¼ cup (60 ml) heavy cream
- 1 tablespoon (15 ml) fine-quality bourbon
- 1½ (7.5 ml) teaspoons pure vanilla extract, such as Nielsen-Massey®
- 8 slices of day old challah, sliced about ½-inch thick
- 6 tablespoons (about 85 grams) unsalted butter or butter flavored palm shortening, such as Spectrum®
- 2 tablespoons (28 grams) almond oil, or favorite vegetable oil
- Optional Toppings for Serving
- 1 recipe Bourbon-Cider Maple Syrup, recipe by WickedGoodKitchen™
- Confectioners’ sugar
- Fresh whipped cream
- Fresh blackberries, for garnish
- Fresh mint leaves, for garnish
Variations:For Grand Pumpkin Spice French Toast with Bourbon: Add 2 teaspoons Grand Marnier® orange cognac or other orange liqueur to pumpkin egg mixture. For Non-alcoholic Pumpkin Spice French Toast: Omit bourbon. For Dairy Free Option: Substitute 1 cup (240 ml) unsweetened almond milk, such as Almond Breeze®, for the whole cow’s milk and heavy cream called for in recipe. Tip: Cook time is based on 5 minutes per slice of French toast. Recipe Inspired by: Bobby Flay’s Pumpkin and Rum French Toast, FoodNetwork.com. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.