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