Pumpkin French Toast Breakfast
A comforting breakfast featuring thick slices of bread soaked in a pumpkin mixture, cooked to golden perfection and topped with maple syrup.
Ingredients
- 4 slices 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 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 Tbsp brown sugar (optional)
- butter or oil for cooking
- maple syrup for serving
- powdered sugar for garnish (optional)
- chopped pecans or walnuts for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
- Add the vanilla extract, ground cinnamon, nutmeg, ginger, salt, and brown sugar (if using). Whisk until well combined and let rest for a few minutes.
- Heat a skillet or griddle over medium heat and add butter or oil to prevent sticking.
- Dip each slice of bread into the pumpkin mixture, coating both sides lightly.
- Cook the soaked bread slices for about 3-4 minutes on each side, until golden brown.
- Repeat with remaining slices, adding more butter or oil as needed.
- Serve warm with maple syrup and optional toppings like powdered sugar or nuts.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.