Description
Wake up to the warm flavors of fall with this easy Pumpkin French Toast, perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1 cup milk (whole or 2%); or use almond milk for dairy-free
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice (optional)
- Pinch of salt
- 8 slices thick bread (brioche, challah, or day-old sandwich bread)
- 2 tablespoons unsalted butter, for the pan
- Cooking oil spray (optional)
- Maple syrup or honey, for serving
- Powdered sugar (optional, for serving)
- Whipped cream or toasted pecans (optional, for serving)
Instructions
- Preheat a skillet or griddle over medium heat and lightly butter the surface.
- In a wide bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, pumpkin pie spice, and salt until smooth.
- Dip one slice of bread into the custard, pressing gently to soak most of it, then flip and soak the other side for 5–10 seconds.
- Place the soaked slice on the skillet and cook for 2–3 minutes per side, until golden brown and slightly crisp.
- Repeat with remaining slices, adding more butter as needed, and keep finished slices warm in a low oven.
- Serve with powdered sugar, maple syrup, and whipped cream or toasted pecans.
Notes
Use day-old or slightly stale bread for best results. Adjust soaking time based on bread freshness to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg