Description

This Pumpkin French Toast recipe is a delightful seasonal twist on classic French toast, combining rich pumpkin puree and warm spices like cinnamon and nutmeg. Perfect for a cozy fall breakfast or brunch, it features thick slices of challah or brioche soaked in a creamy pumpkin-egg mixture and cooked to golden perfection on the stovetop. Serve warm with your favorite toppings such as maple syrup, whipped cream, or powdered sugar for a comforting and flavorful meal.

Ingredients

Scale

Pumpkin Mixture

1 cup pumpkin puree
8 large eggs, whisked
1⅓ cups milk
2 teaspoons vanilla extract
4 tablespoons sugar
2 teaspoons ground cinnamon
½ teaspoon nutmeg

For Dipping and Cooking

24 slices thick-cut bread (challah or brioche)
Oil or cooking spray (for greasing skillet)

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Instructions

Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, whisked eggs, milk, vanilla extract, sugar, ground cinnamon, and nutmeg until the mixture is smooth and well combined.
Soak the Bread: Dip each slice of the thick-cut bread into the pumpkin mixture, ensuring both sides are thoroughly coated and soaked to absorb the flavors.
Cook the French Toast: Heat a greased skillet over medium heat. Place the soaked bread slices onto the skillet and cook each side until golden brown and cooked through, about 3-4 minutes per side.
Serve: Serve the pumpkin French toast warm. Add maple syrup, whipped cream, or a sprinkle of powdered sugar according to your preference for a delicious finishing touch.

Notes

Use thick-cut challah or brioche bread for the best texture and flavor.
Adjust sugar quantity based on your sweetness preference or substitute with a natural sweetener.
Ensure the skillet is well-greased to prevent sticking and promote even browning.
For an adult twist, consider adding a dash of pumpkin pie spice or a splash of rum extract to the mixture.
Leftover pumpkin French toast can be stored in the refrigerator and reheated in a toaster or skillet.