Pumpkin Bread French Toast with Cottage Cheese and Syrup


This bread is perfect to make in the fall when pumpkins are abundant but you want something besides a pumpkin spice latte. After the pumpkin bread is baked, it is sliced and then dipped in a sweet and spiced egg mixture. The bread is then cooked on a griddle for a moist and hearty french toast. A little bit of cottage cheese and a drizzle maple syrup finish this dish off perfectly.


  • 150 grams pumpkin puree
  • 300 grams flour
  • 1 egg
  • 1 pinch salt
  • 120 grams sugar
  • 30 grams milk
  • 40 grams butter
  • 15 grams fresh yeast
  • 1 egg
  • 30 grams brown sugar
  • 1 pinch cinnamon
  • 250 milliliters milk
  • butter
  • cottage cheese
  • syrup


  1. For the pumpkin bread, in a large mixing bowl, combine pumpkin puree, flour, egg, sugar, salt, milk and crumbled yeast.
  2. Cut butter in small pieces.
  3. When butter reaches room temperature, stir in butter in small pieces and continue to knead until dough is smooth and elastic.
  4. Shape into a ball and place in greased bowl.
  5. Cover and let rise until doubled in volume, for about one hour.
  6. Punch dough down, then divide dough and form small balls.
  7. Place on a baking sheet lined with parchment paper or a greased mold.
  8. Let rise for about one hour.
  9. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes.
  10. Remove from oven and cool on a rack.
  11. For the French toast, mix egg, brown sugar and cinnamon in a shallow container.
  12. Add milk and mix well. Heat butter in a griddle.
  13. Soak bread slices in the egg and milk mixture and cook on preheated griddle on both sides until golden brown.
  14. Serve hot or cold with cottage cheese and syrup.
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