new england inspired pumpkin bread french toast

We lived in three different homes during Ryan’s three year stint at UMASS getting his masters degree. The third time was the charm, and we fell for a three story duplex loft with skylights. Between the first place we lived in Amherst and our gem, was the infamous Bay Road.


Built in 1760, the house came with some stories to say the least including Indians, deaths by a carriage accident, murder, and famous house guests like Shaker founder, Ann Lee. Strange things were always happening. While cleaning for our move-in, Ryan found this creepy picture. Look like anyone you know? Ryan and Kearney, maybe?


Living there was a crazy ride to say the least. I’m not sure any of us really enjoyed our time residing there (myself and four guys), but the location was appreciated. It put us walking distance to Belchertown’s Roadhouse Cafe. On cold days you sit inside next to the fire in old church booths or pick a seat at the bar and eye the delicious pies and breads. This became a quick favorite and a place we always took visitors for their homey environment, bottomless coffee, great service, and fabulous eats. The seasonal pumpkin bread french toast was our personal favorite. More than once, it was ordered by all parties at our table.

blechertown roadhouse diner
Since then, we have wanted to make our very own pumpkin bread french toast. And now that we have growing pumpkins, making puree, and baking the bread out of the way, it’s time.


I only wish I could say it held a candle to the amazingness that is Roadhouse Cafe’s (that stuff is on a pedestal), otherwise I am pretty proud of our first run. The next time around we will probably add more cinnamon and definitely let them soak longer than we did in the batter.

Pumpkin bread french toast

You’ll need:

one loaf pumpkin bread
2 eggs
½ cup milk
1 tsp vanilla extract
¼ tsp allspice
pinch of salt
2 tbsp butter
pinch of nutmeg
1 tbsp sugar

What to do:

First cut your loaf into slices and preheat the oven to 400 degrees.


Then mix all the above ingredients into a medium bowl and whisk together.


Take a slice or two of the pumpkin bread and place them into the batter coating them and letter the absorb the mix.


Soak the the bread slices in the batter for at least 2-3 minutes. Then cook the slices in a skillet for 1-2 minutes on each side or until they being to lightly brown.

Place the browned slices on a baking sheet, and slide them into the oven to bake for 13-15 minutes. Our pumpkin bread french toast came out with a moist fluffy center and a candy like coating on the outside.


We tried it with everything: organic maple syrup, honey, and cream cheese. Everything was tasty. For dessert that night, Ryan surprised me with a chocolate syrup (that he made, swoon) covered piece topped with more of that cashew frosting we keep telling you about – that hits the spot.

I have to tell you, this post has us back in our seats reflecting on New England faves. The list of good eats is long, especially when it comes to breakfast food. Jake’s in Northampton and Beantown Diner (Our love from when we lived in Stoughton, MA) were other regular stops for us. Nothing like a trusty breakfast joint you know won’t let you down. Thankfully, Atlanta hasn’t disappointed.

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