Description
Pumpkin French Toast is a delightful fall-inspired breakfast that combines the warm flavors of pumpkin and spices with thick, fluffy bread. This easy recipe uses pumpkin puree and aromatic spices to create a rich batter that perfectly coats slices of brioche or challah, frying them to golden perfection. Topped with maple syrup and optional nuts, it’s a cozy, flavorful start to your day.
Ingredients
Scale
For the Pumpkin French Toast Batter
- 4 slices of thick bread (brioche or challah)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk (or non-dairy alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons brown sugar (optional, for sweetness)
For Cooking and Serving
- Butter or oil for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional, for topping)
Instructions
- Prepare the batter: In a mixing bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar until the mixture is smooth and well combined.
- Preheat the skillet: Place a skillet over medium heat and add butter or oil to coat the surface evenly, allowing it to warm up for a few minutes.
- Dip the bread slices: Take each slice of thick bread and dip it thoroughly into the pumpkin batter, ensuring both sides are fully coated to absorb the flavors.
- Cook the French toast: Place the soaked bread slices onto the preheated skillet and cook each side for about 3-4 minutes or until they turn golden brown and cooked through.
- Serve and garnish: Serve the pumpkin French toast warm topped with maple syrup. Optionally sprinkle with powdered sugar and chopped pecans or walnuts for added texture and flavor.
Notes
- Use thick, sturdy bread like brioche or challah to prevent sogginess.
- Adjust spices to your preference; you can add a pinch of cloves or allspice for extra warmth.
- Non-dairy milk alternatives like almond or oat milk work well in this recipe.
- For a vegan version, substitute eggs with a flax or chia egg and use plant-based milk and butter alternatives.
- Make sure the skillet is not too hot to avoid burning the exterior before the inside cooks.
