Description

This Pumpkin French Toast Breakfast recipe combines the cozy flavors of autumn spices with creamy pumpkin puree to create a delightful twist on classic French toast. Perfect for a festive brunch or a comforting weekend breakfast, these thick slices of bread are soaked in a spiced pumpkin batter, cooked to golden perfection, and served with maple syrup and optional toppings like powdered sugar and nuts for added texture and sweetness.

Ingredients

Scale

For the Pumpkin Batter

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)
Dollop of whipped cream (optional)
Crispy bacon or sausage (optional, for serving)

Instructions

Prepare the Pumpkin Batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until well combined and let the batter sit for a few minutes to meld the flavors.
Preheat the Cooking Surface: Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly.
Soak the Bread: Dip each slice of bread into the pumpkin batter, making sure each is thoroughly coated. Allow the bread to soak for a few seconds on each side to absorb the batter.
Cook the French Toast: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Add more butter or oil as needed and repeat with remaining slices.
Serve: Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Add chopped pecans or walnuts for a crunchy topping.
Optional Garnishes and Sides: For an extra festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a savory balance.
Storage: If there is leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir well before using it again.

Notes

Use thick bread like brioche or challah for the best texture; day-old bread works well to absorb the batter without falling apart.
The brown sugar is optional and can be adjusted according to your preferred level of sweetness.
Non-dairy milk alternatives such as almond or oat milk work great for a dairy-free version.
For a gluten-free option, substitute the bread with gluten-free bread.
Adding a pinch of salt enhances the flavors in the pumpkin batter.
Leftover French toast can be refrigerated and reheated in a toaster or oven for best results.
Be careful not to soak the bread too long, or it may become too soggy and difficult to cook evenly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 7g
Sodium: 300mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 7g
Cholesterol: 90mg

Keywords: pumpkin french toast, autumn breakfast, fall recipes, spiced pumpkin, brunch ideas, pumpkin puree French toast, festive breakfast