Pumpkin French Toast with Brown Sugar Cinnamon Butter
Transform your breakfast with this Pumpkin French Toast recipe, complete with a rich brown sugar cinnamon butter. This fall-inspired dish uses thick-cut bread soaked in a pumpkin spice batter and is guaranteed to become a family favorite. Perfect for a cozy weekend brunch!
Equipment
- Medium bowl
- Fork or electric mixer
- Parchment paper or plastic wrap
- Refrigerator
- Large, shallow dish (baking dish or pie plate)
- Whisk
- Griddle or large skillet
- Spatula
- Measuring cups and spoons
- Knife
- Cutting board
- serving plate
Ingredients
- 6 slices thick-cut bread Challah, Brioche, or Texas Toast
- ½ cup pumpkin puree not pumpkin pie filling
- 3 large eggs
- ½ cup milk whole milk or dairy-free alternative
- ¼ cup heavy cream optional
- 2 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Butter for greasing the griddle or skillet
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- Maple syrup for drizzling optional
- Whipped cream optional
- Chopped pecans or walnuts optional
- Powdered sugar optional
Instructions
- **Making the Brown Sugar Cinnamon Butter:** In a medium bowl, combine the softened butter, brown sugar, cinnamon, vanilla extract, and a pinch of salt.
- Using a fork or an electric mixer, cream together until light and fluffy.
- Transfer the butter to a piece of parchment paper or plastic wrap. Shape it into a log and chill in the refrigerator for at least 30 minutes to allow it to firm up. Alternatively, keep it in a small bowl.
- **Preparing the Pumpkin French Toast Batter:** In a large, shallow dish (like a baking dish or pie plate), whisk together the pumpkin puree, eggs, milk, heavy cream (if using), brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Ensure everything is well combined.
- **Cooking the Pumpkin French Toast:** Lightly grease a griddle or large skillet with butter over medium heat.
- Dip each slice of bread into the pumpkin batter, making sure to coat both sides evenly. Let the excess batter drip off.
- Place the soaked bread slices onto the hot griddle or skillet, leaving some space between each slice.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. The inside should no longer be eggy.
- Repeat with the remaining bread slices, adding more butter to the griddle as needed.
- **Serving:** Serve the warm Pumpkin French Toast immediately with a generous slice of the chilled Brown Sugar Cinnamon Butter.
- Drizzle with maple syrup, top with whipped cream, chopped nuts, or a dusting of powdered sugar, if desired.
Notes
For best results, use bread that is slightly stale, as it will soak up the batter better. Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. The brown sugar cinnamon butter can be stored in the refrigerator for up to a week. For a richer flavor, use brown butter instead of regular butter in the butter recipe. Don't overcrowd the pan to maintain proper heat for browning.