Description
This Pumpkin French Toast recipe offers a deliciously cozy twist on a classic breakfast favorite, combining creamy pumpkin purée with warm spices for a perfect fall morning treat. Perfectly golden and fluffy, this dish is easy to prepare and makes for a comforting, seasonal start to the day.
Ingredients
Scale
For the Batter
- 4 large eggs
- 1/2 cup milk
- 1/2 cup canned pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
For the Toast
- 8 slices thick bread (such as brioche or Texas toast)
- Butter or oil for cooking
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, milk, pumpkin purée, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Heat the Pan: Place a large nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Dip the Bread: Dip each slice of bread into the pumpkin mixture, making sure to coat both sides well. Avoid soaking the bread for too long to prevent sogginess.
- Cook the Toast: Place the coated bread slices onto the hot skillet and cook for 2 to 3 minutes per side, or until each side is golden brown and the toast is cooked through.
- Keep Warm and Serve: Transfer cooked slices to a plate and keep warm while cooking the remaining bread. Serve the pumpkin French toast hot, topped with maple syrup, whipped cream, or a light dusting of powdered sugar.
Notes
- Use day-old or slightly dry bread for the best texture and to prevent sogginess.
- For convenience, you can substitute the cinnamon, nutmeg, and ginger with pumpkin pie spice.
- This recipe is easily doubled to serve a larger crowd.
Nutrition
- Serving Size: 2 slices
- Calories: 270
- Sugar: 9g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 170mg
