Pumpkin French Toast Perfection
This Pumpkin French Toast recipe transforms ordinary bread into a comforting fall masterpiece. Infused with pumpkin puree and warm spices, it's a delicious and easy way to start your autumn mornings, offering a cozy and flavorful breakfast experience.
Equipment
- Large bowl
- Whisk
- Measuring cups and spoons
- Large skillet or griddle
- Spatula
- Shallow dish or pan for soaking
- Oven (optional, for keeping warm)
Ingredients
- 8 slices bread Challah, Brioche, or Texas Toast recommended
- 1 cup milk dairy or non-dairy
- ½ cup pumpkin puree
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon packed brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter
- Maple syrup, for serving
- Whipped cream, for serving optional
- Chopped pecans or walnuts, for serving optional
- Cinnamon, for serving optional
Instructions
- In a large bowl, whisk together the milk, pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
- Dip each slice of bread into the pumpkin custard, coating both sides evenly. Do not over-soak.
- Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
- Carefully place 2-3 slices of soaked bread into the skillet, avoiding overcrowding.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Repeat with the remaining butter and bread slices.
- Serve warm with maple syrup, whipped cream, chopped nuts, and a dusting of cinnamon, if desired.
Notes
For best results, use day-old bread. To keep the French toast warm while cooking, preheat your oven to 200°F and place the cooked slices on a baking sheet in the oven. If the pumpkin flavor is too subtle, add a pinch of ground cloves or ginger. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave.