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Pumpkin French Toast with Brown Sugar Cinnamon Butter Recipe

Pumpkin French Toast with Brown Sugar Cinnamon Butter Recipe

★★★★★

5.3 from 20 reviews
  • Author: Ella
  • Total Time: 30 minutes
  • Yield: 10 slices (serves 4-5) 1x
  • Diet: Vegetarian

Description

This Pumpkin French Toast with Brown Sugar Cinnamon Butter is a perfect fall-inspired breakfast treat. Featuring rich brioche or challah bread soaked in a creamy pumpkin-egg mixture spiced with cinnamon and vanilla, then topped with a decadent brown sugar cinnamon butter, it brings cozy autumn flavors to your morning table. Ideal for festive occasions or weekend brunch, this recipe combines a fluffy texture with warm spices for an irresistible start to the day.

Ingredients

Scale

For the French Toast:

  • 10 slices of brioche or challah bread
  • 3 eggs
  • 3/4 cup milk
  • 6 oz. canned pumpkin
  • 2 tsp. vanilla extract
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. brown sugar

For the Brown Sugar Cinnamon Butter:

  • 4 tbsp. unsalted butter, very softened
  • 1/2 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1/4 tsp. ground nutmeg

Instructions

  1. Prepare the Cinnamon Butter: In a small bowl, combine the softened butter, ground cinnamon, brown sugar, and nutmeg. Whisk until fully incorporated into a smooth mixture. Place the bowl in the freezer to firm up while you prepare the French toast batter.
  2. Preheat the Skillet: Spray a skillet or griddle with cooking spray and heat it to medium-high heat, ensuring it’s hot enough to give a nice golden crust without burning the bread.
  3. Make the Batter: In a large mixing bowl, whisk together eggs, milk, vanilla extract, and canned pumpkin until smooth and well blended. In a separate smaller bowl, combine the flour, cinnamon, and brown sugar. Gradually whisk the dry ingredients into the wet mixture until fully combined, forming a thick, spiced batter.
  4. Dip the Bread: Take each slice of brioche or challah bread and dip it into the pumpkin batter, coating both sides evenly. Shake off any excess batter to avoid sogginess, but do not let the bread soak for too long.
  5. Cook the French Toast: Place the coated bread slices onto the preheated skillet and cook each side for about 3 to 4 minutes, or until golden brown and cooked through. Flip carefully to maintain shape and even cooking.
  6. Serve Immediately: Remove the French toast from the skillet and serve hot, topped with small pieces of the chilled brown sugar cinnamon butter for a melting, flavorful finish.

Notes

  • Use brioche or challah for best texture; these breads absorb the batter but hold their shape without becoming soggy.
  • Do not oversoak the bread to prevent mushy French toast.
  • For a dairy-free option, substitute milk with almond or oat milk, and use a dairy-free butter alternative for the cinnamon butter.
  • You can prepare the cinnamon butter up to a day in advance and keep it refrigerated until ready to use.
  • Serve with maple syrup or fresh fruit for extra sweetness and texture if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 350 kcal
  • Sugar: 12 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 135 mg

Keywords: pumpkin french toast, fall breakfast, cinnamon butter, brioche french toast, autumn brunch recipe

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Find it online: https://delishwithella.com/pumpkin-french-toast-with-brown-sugar-cinnamon-butter-recipe/