Description

Delight in the cozy flavors of Pumpkin French Toast, a perfect fall breakfast treat. Thick slices of brioche or challah soaked in a spiced pumpkin batter are cooked to golden perfection, then topped with maple syrup, powdered sugar, and crunchy nuts for an indulgent start to your day.

Ingredients

Scale

Main 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)

For Cooking

Butter or oil for cooking

For Serving

Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)

Instructions

Prepare the 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 well combined. Let the batter sit for a few minutes to meld the flavors.
Heat the skillet: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.
Soak the bread: Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side to absorb the mixture.
Cook the French toast: 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.
Serve: 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.
Optional toppings: For an extra festive touch, add a dollop of whipped cream on top. Serve with crispy bacon or sausage if you like a savory balance.
Storage: If you have leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir before using again.

Notes

You can use any sturdy bread, but brioche or challah gives the best texture for soaking.
For a vegan version, substitute eggs with a flaxseed or chia seed egg replacer and use a non-dairy milk.
Adjust the spices to taste; more cinnamon or nutmeg can make it even more fragrant.
To make the French toast crispier, cook over medium-high heat but watch carefully to prevent burning.
Leftover French toast can be refrigerated and reheated in a toaster or oven for best texture.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 serving (1 slice)
Calories: 280 kcal
Sugar: 10 g
Sodium: 280 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 95 mg

Keywords: pumpkin french toast, fall breakfast, pumpkin puree recipe, autumn recipes, breakfast ideas, pumpkin spice french toast