Description
This Pumpkin French Toast Breakfast recipe combines the creamy richness of pumpkin puree with warm autumn spices, creating a delightful twist on classic French toast. Perfect for a cozy morning, it’s topped with maple syrup, optional powdered sugar, and crunchy nuts for a satisfying texture and festive flavor.
Ingredients
Scale
Main Ingredients
- 4 slices of thick bread (like brioche or challah)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 cup milk (or a non-dairy alternative)
- 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
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional, for topping)
Instructions
- Prepare the batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Then add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk thoroughly again until everything is well incorporated. Allow the batter to rest for a few minutes to let the flavors meld.
- Preheat the skillet: Heat a large skillet or griddle on medium heat. Add a tablespoon of butter or oil to coat the surface evenly, preventing sticking.
- Soak the bread: Dip each slice of thick bread into the pumpkin batter, making sure it is fully coated on both sides. Let each slice soak briefly so it absorbs some of the mixture without becoming too soggy.
- Cook the French toast: Place the soaked bread slices onto the preheated skillet. Cook each slice for 3 to 4 minutes on one side until it turns golden brown, then carefully flip and cook for another 3 to 4 minutes on the other side. Repeat for all slices, adding more butter or oil as needed.
- Serve: Arrange two slices of the cooked French toast on each plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for extra crunch.
- Optional garnishes and sides: For a festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a delicious savory balance to the sweetness.
- Storage: If you have any leftover pumpkin batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again.
Notes
- Use thick slices of bread like brioche or challah for best results as they absorb the batter well without falling apart.
- Adjust the amount of brown sugar based on your sweetness preference or omit if you prefer a less sweet dish.
- Non-dairy milk alternatives such as almond or oat milk work perfectly in this recipe to keep it dairy-free.
- Be careful not to let the bread soak too long to avoid overly soggy French toast.
- Adding nuts on top provides a nice crunch and texture contrast.
- For a vegan version, substitute eggs with a flax or chia egg and use non-dairy milk.
- Serve immediately for the best flavor, though leftovers can be reheated in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 slice)
- Calories: 280
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
Keywords: pumpkin French toast, autumn breakfast, pumpkin puree recipe, spiced French toast, fall breakfast ideas, brunch recipe
