Description

Start your day with this delightful Pumpkin French Toast, a perfect fall-inspired breakfast that combines the creamy sweetness of pumpkin puree with warm spices. Thick slices of brioche or challah are soaked in a spiced pumpkin batter, then cooked to golden perfection and topped with maple syrup, nuts, and optional garnishes for a comforting and festive morning treat.

Ingredients

Scale

Main Ingredients

4 slices of thick bread (brioche or challah recommended)
1 cup pumpkin puree (canned or homemade)
2 large eggs
1 cup milk (or a non-dairy alternative like almond or oat milk)
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 (about 2 tablespoons)
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts, for topping (optional)

Instructions

Prepare the pumpkin batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk together until the mixture is smooth and well blended. Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until all ingredients are fully incorporated. Allow the batter to rest for a few minutes to enhance the flavors.
Heat the cooking surface: Preheat a large skillet or griddle over medium heat. Once hot, add a tablespoon of butter or oil to coat the surface evenly.
Soak the bread slices: Dip each slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Let the bread soak for a few seconds on each side to absorb the flavors without becoming too soggy.
Cook the French toast: Place the soaked bread slices carefully onto the preheated skillet. Cook each side for 3-4 minutes until they turn golden brown and slightly crisp. Flip gently and cook the other side for the same amount of time. Repeat this process with all bread slices, adding more butter or oil as needed to prevent sticking.
Plate and garnish: Stack two slices of the cooked French toast on a plate. Drizzle generously with maple syrup, sprinkle with powdered sugar if desired, and top with chopped pecans or walnuts for added texture and flavor.
Serve with extras: For a more indulgent breakfast, add a dollop of whipped cream on top. Complement the dish with crispy bacon or sausage for a savory contrast if preferred.
Store leftovers: If you have any remaining pumpkin batter, transfer it to an airtight container and store in the refrigerator for up to 2 days. Stir well before using again for future French toast.

Notes

Choosing thick, sturdy bread like brioche or challah prevents sogginess and ensures the toast holds up well after soaking.
For a dairy-free or vegan variation, substitute eggs with flax eggs and use plant-based milk and oil for cooking.
Adjust spices to taste; more cinnamon or nutmeg can deepen the flavor profile if desired.
Brown sugar is optional; the natural sweetness of pumpkin and maple syrup may suffice for some palates.
Leftover cooked French toast can be refrigerated for up to 3 days and reheated in a toaster or oven for best texture.
Adding nuts provides a nice crunch and boosts nutritional value, but can be omitted for nut-free diets.

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

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 8g
Sodium: 300mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg

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