Description
Start your morning with this Pumpkin French Toast Breakfast—a cozy fall-inspired recipe featuring warm spices, creamy pumpkin, and thick slices of bread for the ultimate seasonal treat.
Ingredients
- 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)
- Butter or oil for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional, for topping)
Instructions
- In a large mixing bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar (if using) until smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Dip each slice of bread into the pumpkin mixture, coating both sides well but not soaking too long to avoid sogginess.
- Place the coated bread onto the heated skillet and cook for 2–3 minutes per side, or until golden brown and cooked through.
- Serve warm with maple syrup, a dusting of powdered sugar, and a sprinkle of chopped pecans or walnuts if desired.
Notes
- For a dairy-free version, use almond milk, oat milk, or coconut milk.
- Brioche or challah bread provides the best texture, but thick sandwich bread works too.
- Leftover slices can be stored in the fridge for up to 2 days and reheated in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American