Ingredients

4 slices of thick bread (like brioche or challah)

1 cup pumpkin puree (canned or homemade)

2 large eggs

1 cup milk (or a 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)

Butter or oil for cooking

Maple syrup, for serving

Powdered sugar, for garnish (optional)

Chopped pecans or walnuts (optional, for topping)

Instructions

Step 1: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until well combined. Let the batter sit for a few minutes to meld the flavors.

Step 2: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.

Step 3: Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side.

Step 4: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Repeat with remaining slices, adding more butter or oil as needed.

Step 5: Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added crunch.

Step 6: For an extra festive touch, add a dollop of whipped cream on top. Serve with crispy bacon or sausage for a savory balance.

Step 7: If you have leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir before using again.

Tips & Variations

Use thick, sturdy bread like brioche or challah to prevent sogginess and hold the pumpkin batter well.

For a dairy-free version, substitute the milk with almond, oat, or soy milk and use oil instead of butter for cooking.

Add a pinch of cloves or allspice to deepen the warm spice flavor.

Top with fresh fruit like sliced apples or pears for extra freshness and texture.

To keep French toast warm while cooking remaining slices, place finished pieces on a baking sheet in a low oven (around 200°F or 90°C).

Storage

Store any leftover pumpkin batter in an airtight container in the refrigerator for up to 2 days. Stir well before using again. Cooked French toast is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently in a skillet or toaster oven to maintain crispness. Avoid microwaving to prevent sogginess.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree made from cooked fresh pumpkin. Just be sure it’s smooth and not watery to keep the batter consistency right.

What type of bread works best for pumpkin French toast?

Thick, sturdy bread like brioche, challah, or Texas toast works best. These breads absorb the batter well without falling apart or becoming too soggy.