Description
This Pumpkin French Toast recipe offers a warm, flavorful twist on classic French toast. Infused with autumn spices and creamy pumpkin puree, it’s a perfect cozy breakfast or brunch option, topped with maple syrup and optional nuts for added texture and sweetness.
Ingredients
Scale
Main Ingredients
- 4 slices of thick bread (like brioche or challah)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons brown sugar (optional)
- Butter or oil for cooking
To Serve
- Maple syrup
- Powdered sugar (optional)
- Chopped pecans or walnuts (optional, for topping)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, and brown sugar until the mixture is smooth and well combined.
- Heat the skillet: Preheat a skillet over medium heat and lightly coat it with butter or oil to prevent sticking and add flavor.
- Coat the bread: Dip each slice of bread into the pumpkin batter, ensuring it is fully coated but not overly saturated to avoid sogginess.
- Cook the French toast: Place the coated bread slices onto the hot skillet and cook for 3-4 minutes on each side, or until each side is golden brown and cooked through.
- Serve: Serve the French toast warm, drizzled generously with maple syrup and garnished with optional powdered sugar and chopped nuts or whipped cream as desired.
Notes
- Use thick slices of bread such as brioche or challah for the best texture and absorption of the pumpkin batter.
- Non-dairy milk alternatives like almond or oat milk work well for a dairy-free version.
- Adjust the spices to taste, adding more cinnamon or nutmeg for a stronger flavor.
- To keep French toast warm before serving, place cooked slices on a baking sheet in a low oven.
- For extra crunch, toast chopped nuts slightly before adding as a topping.
