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Pumpkin French Toast

Amazing Pumpkin French Toast Recipe

  • Author: basmer
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin French Toast recipe is warm, cozy, and perfectly spiced for fall mornings. It features pumpkin puree, cinnamon, nutmeg, and thick brioche or challah bread for a crisp, golden breakfast infused with autumn flavors. Ideal for a festive fall brunch or a comforting holiday breakfast, serve it with your favorite toppings like maple syrup, whipped cream, or chopped pecans.

Ingredients

Scale
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 3/4 cup milk (whole or plant-based)
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch of salt
  • 8 slices thick bread (brioche or challah recommended)
  • Butter or oil for cooking
  • For topping: Maple syrup, Powdered sugar, Whipped cream, Chopped pecans or walnuts (optional)

Instructions

  1. Make the pumpkin custard: In a mixing bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
  2. Soak the bread: Pour the pumpkin mixture into a shallow dish. Dip each slice of bread into the mixture, soaking for 10–15 seconds per side. Thicker or slightly stale bread may benefit from a longer soak.
  3. Cook the French toast: Heat a non-stick skillet or griddle over medium heat. Grease the surface with butter or oil. Cook the soaked bread slices for 2–3 minutes per side, until golden brown and cooked through.
  4. Serve: Plate the warm Pumpkin French Toast and top with maple syrup, powdered sugar, whipped cream, or chopped nuts as desired. For Pumpkin French Toast Sticks, cut the bread into strips before soaking and cooking.

Notes

  • Use day-old bread for the best texture; fresh bread may become soggy.
  • Avoid over-soaking the bread; 10–15 seconds per side is ideal for this Pumpkin French Toast.
  • Let the cooked French toast slices rest for 1 minute after cooking to allow the texture to set.
  • For a baked version, layer soaked slices in a baking dish and bake at 350°F (175°C) for 35–40 minutes.
  • Make ahead: Cooked Pumpkin French Toast slices can be frozen for up to 2 months and reheated in a toaster or oven.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch
  • Method: Pan-Fried
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 280
  • Sugar: 9g
  • Sodium: 190mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 115mg

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Find it online: https://www.recipesmolly.com/pumpkin-french-toast-recipe/