Pumpkin French Toast
A cozy and comforting breakfast that combines the rich flavors of pumpkin with warm spices, perfect for fall mornings.
Equipment
- Mixing Bowl
- Skillet or Griddle
Ingredients
- 4 slices Thick Bread brioche or challah preferred
- 1 cup Pumpkin Puree canned or homemade
- 2 large Eggs
- 1 cup Milk or non-dairy alternative
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Ginger
- 0.25 teaspoon Salt
- 2 tablespoons Brown Sugar optional
- Butter or Oil for cooking
- Maple Syrup for serving
- Powdered Sugar for garnish (optional)
- Chopped Pecans or Walnuts optional
Instructions
- In a large bowl, whisk together pumpkin puree, eggs, and milk until smooth.
- Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar (if using). Whisk to combine.
- Let the mixture sit for a few minutes to thicken slightly.
- Heat a skillet or griddle over medium heat and add butter or oil to coat the surface.
- Dip each slice of bread into the pumpkin mixture, soaking briefly on each side.
- Cook the soaked bread slices on the skillet for 3-4 minutes on each side until golden brown.
- Repeat until all slices are cooked, adding more butter or oil as needed.
- Serve warm with maple syrup, powdered sugar, and nuts if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.