Description
Pumpkin French Toast Breakfast is a cozy fall favorite made with pumpkin puree, warm spices, and golden bread slices. Perfect for brunch or busy mornings!
Ingredients
4 slices of thick bread (brioche or challah preferred)
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)
Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional)
Instructions
In a large bowl, whisk pumpkin puree, eggs, and milk until smooth.
Add vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar (if using). Whisk again and let sit for a few minutes.
Heat a skillet or griddle over medium heat. Add butter or oil to coat.
Dip bread slices into the pumpkin mixture, soaking for a few seconds per side.
Cook each slice for 3–4 minutes per side until golden brown. Repeat with remaining bread.
Serve warm with maple syrup, powdered sugar, and nuts.
Notes
Use day-old brioche or challah for best texture.
Leftover pumpkin batter can be refrigerated for up to 2 days.
Freeze cooked slices between parchment paper for an easy reheat breakfast.
For extra indulgence, top with whipped cream or caramel drizzle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 380 kcal
- Sugar: 14 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 125 mg