Description
Indulge in a cozy autumn breakfast with this easy-to-make Pumpkin Pie French Toast, infused with warm spices and pumpkin puree.
Ingredients
4 large eggs
1 cup milk
1/2 cup canned pumpkin puree
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
8 slices of bread (thick-cut, like brioche or challah)
Butter or oil for cooking
Powdered sugar (optional)
Maple syrup (for serving)
Whipped cream (optional)
Instructions
Step 1: In a shallow dish or pie plate, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined and smooth.
Step 2: Heat a large griddle or non-stick pan over medium heat. Add a knob of butter or a drizzle of oil.
Step 3: Dip each slice of bread into the pumpkin batter, allowing it to soak for about 20-30 seconds per side for thick bread, ensuring it's fully coated but not overly saturated.
Step 4: Place the soaked bread slices onto the hot griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread, adding more butter or oil as needed.
Step 5: Serve immediately, dusted with powdered sugar, a generous drizzle of maple syrup, and optional whipped cream.
Notes
For an extra flavor boost, try adding a pinch of allspice or cloves to the batter. You can also toast chopped pecans or walnuts and sprinkle them on top for added crunch. If you prefer a richer flavor, use half-and-half or heavy cream instead of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
