Description
Start your morning with a cozy fall-inspired treat featuring rich pumpkin flavor and warm spices. This Pumpkin French Toast recipe combines fluffy thick bread soaked in a creamy pumpkin batter, cooked to golden perfection on the stovetop. Topped with maple syrup, nuts, and a sprinkle of powdered sugar, it’s an inviting breakfast that celebrates autumn in every bite.
Ingredients
Batter
- 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)
Bread
- 4 slices of thick bread (like brioche or challah)
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)
- Whipped cream (optional, for serving)
- Crispy bacon or sausage (optional, for serving)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk thoroughly until smooth and well blended. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until all ingredients are fully incorporated. Allow the batter to rest for a few minutes to let the flavors meld.
- Heat the Cooking Surface: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly, ensuring the French toast won’t stick.
- Dip the Bread: Take each slice of thick bread and dip it into the pumpkin batter, making sure each piece is thoroughly coated and soaked for a few seconds on each side to absorb the flavors.
- Cook the French Toast: Place the soaked bread slices onto the heated skillet. Cook for 3 to 4 minutes on one side until the bottom is golden brown. Flip carefully and cook for another 3 to 4 minutes on the other side. Repeat the process with the remaining bread slices, adding more butter or oil to the pan as needed.
- Serve: Stack two slices of French toast per plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Add chopped pecans or walnuts on top for a crunchy texture. For an extra festive flair, add a dollop of whipped cream. Pair with crispy bacon or sausage for a savory contrast if preferred.
- Store Leftover Batter: If any pumpkin batter remains, transfer it to an airtight container and refrigerate for up to 2 days. Stir well before using again.
Notes
- For a delightful variation, add chocolate chips or dried cranberries to the batter before soaking the bread.
- Adjust the sweetness by increasing or decreasing the brown sugar according to your taste preference.
- Use thick, sturdy bread like brioche or challah for best texture and absorption.
- Non-dairy milk such as almond or oat milk can be used as a substitute for regular milk.
- Serve immediately for the best texture, as French toast is best enjoyed fresh and warm.
