Description

This Pumpkin French Toast Breakfast is a cozy, autumn-inspired twist on classic French toast. Featuring thick slices of brioche or challah soaked in a spiced pumpkin batter, then pan-fried to golden perfection. Topped with maple syrup, powdered sugar, and optionally chopped nuts for crunch, it makes a deliciously festive and comforting morning meal.

Ingredients

Scale

Bread

4 slices of thick bread (like brioche or challah)

Pumpkin Batter

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)

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 pumpkin batter: 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 fully combined. Let the batter rest for a few minutes to meld the flavors.
Heat the skillet or griddle: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the cooking surface evenly.
Soak the bread slices: Dip each slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Allow the bread to soak for a few seconds per side to absorb the batter.
Cook the French toast: Place the soaked bread slices onto the heated skillet. Cook for 3-4 minutes on the first side until golden brown. Flip carefully and cook an additional 3-4 minutes on the other side until cooked through and golden. Repeat with remaining slices, adding more butter or oil as needed.
Serve and garnish: Stack two slices of pumpkin French toast on each plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added texture and flavor.
Optional extras: Add a dollop of whipped cream on top for extra indulgence. Serve alongside crispy bacon or sausage to balance the sweetness with savory notes.
Storage tip: If you have leftover pumpkin batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again to maintain consistency.

Notes

Use thick, sturdy bread like brioche or challah to avoid sogginess and ensure a rich texture.
If preferred, non-dairy milk alternatives like almond or oat milk work well in the batter.
Adjust the brown sugar based on your sweetness preference or omit it for a less sweet version.
For extra flavor, try adding a pinch of ground cloves or allspice to the batter.
Cook on medium heat to prevent burning while ensuring the French toast cooks evenly inside.
Leftover French toast can be refrigerated and reheated in a toaster or skillet.
Pecans and walnuts add a nice crunch, but you can substitute with other nuts or leave them out for a nut-free dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: Pumpkin French Toast, Fall Breakfast, Spiced French Toast, Autumn Recipes, Easy Breakfast, Holiday Breakfast