Description
Enjoy the warm, comforting flavors of fall with this Pumpkin French Toast, featuring thick slices of brioche or challah infused with pumpkin puree and spices. Perfect for chilly mornings, serve it with maple syrup and a sprinkle of nuts for added crunch!
Ingredients
Scale
- 4 slices of thick bread (preferably brioche or challah)
- 1 cup of milk (whole or almond milk works well)
- 1/2 cup of canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon 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, combine the milk and pumpkin puree. Whisk until smooth.
- Crack the eggs into the bowl and add the vanilla extract, ground cinnamon, nutmeg, ginger, and brown sugar (if using). Whisk until well combined and slightly frothy.
- Let the batter sit for about 5 minutes to allow the flavors to meld.
- Heat a non-stick skillet or griddle over medium heat and add a tablespoon of butter or oil.
- Dip a slice of bread into the pumpkin batter, coating both sides thoroughly. Allow excess batter to drip off.
- Place the coated bread slice onto the skillet. Repeat with remaining slices, cooking two at a time if necessary.
- Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
- Transfer cooked French toast to a plate and keep warm in a low oven (around 200°F or 93°C) while finishing the remaining slices.
- Serve by stacking two slices on a plate, drizzling with warm maple syrup, and optionally dusting with powdered sugar.
- For added crunch, sprinkle with chopped pecans or walnuts. Serve immediately and enjoy!
Notes
- For a richer flavor, use butter for cooking.
- Substitute almond milk for a dairy-free version.
- Experiment with different types of bread for unique flavors.
- Leftover batter can be stored in the refrigerator for up to 2 days.
- Add chocolate chips or dried cranberries for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes