Description
This Pumpkin French Toast recipe is a cozy and delicious twist on the classic breakfast favorite, featuring a flavorful pumpkin-spiced batter that turns ordinary bread into a festive fall treat. Perfect for chilly mornings or holiday brunches, this recipe yields tender, golden-brown slices infused with warm spices and a hint of pumpkin sweetness.
Ingredients
Scale
For the Pumpkin Batter
- 15 slices of bread (challah, brioche, or any thick-cut bread)
- ½ cup pumpkin puree
- 4 large eggs
- â…” cup milk
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Make Batter: In a medium bowl or shallow dish, whisk together the pumpkin puree, eggs, milk, brown sugar, flour, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
- Heat Griddle: Preheat a griddle or large skillet over medium heat to about 350°F (175°C). Lightly grease the surface with oil or nonstick cooking spray to prevent sticking.
- Soak Bread: Dip each slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Gently shake off any excess batter to avoid sogginess.
- Cook French Toast: Place the soaked bread slices onto the hot griddle. Cook each side for 2 to 4 minutes, until they are golden brown and cooked through, flipping carefully to maintain shape.
- Serve: Serve the pumpkin French toast immediately, garnished with your favorite toppings such as maple syrup, whipped cream, or a dusting of powdered sugar for an added touch of sweetness.
Notes
- Use thick-cut bread like challah or brioche for best results as it holds the batter well without falling apart.
- Adjust pumpkin pie spice to taste if you prefer stronger or milder spice notes.
- For a dairy-free alternative, substitute the milk with almond or oat milk.
- Serve with fresh fruit or nuts to add texture and enhance flavor.
- The batter can be made ahead and refrigerated for up to 24 hours, but bread should be dipped just before cooking to avoid sogginess.
