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Pumpkin French Toast Breakfast Recipe

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★★★★★

4.9 from 58 reviews

This Pumpkin French Toast recipe offers a deliciously festive twist on a classic breakfast favorite. Thick slices of brioche or challah are soaked in a creamy pumpkin-spiced batter and then cooked to golden perfection on the stovetop. Topped with maple syrup, powdered sugar, and chopped nuts, it’s a comforting and flavorful way to celebrate the flavors of fall.

Ingredients

Scale

For the Pumpkin Batter

  • 4 slices of thick bread (like brioche or challah)
  • 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, for sweetness)

For Cooking and Serving

  • Butter or oil for cooking
  • Maple syrup, for serving
  • Powdered sugar, for garnish (optional)
  • Chopped pecans or walnuts (optional, for topping)
  • Whipped cream (optional, for serving)
  • Crispy bacon or sausage (optional, for serving)

Instructions

  1. Make the Pumpkin Batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk together until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again to blend all ingredients thoroughly. Let the batter rest for a few minutes to allow the flavors to meld.
  2. Preheat the Cooking Surface: Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to evenly coat the surface and prevent sticking.
  3. Soak the Bread: Dip each slice of bread into the pumpkin batter, carefully ensuring both sides are thoroughly coated. Allow the bread to soak for a few seconds on each side to absorb the mixture without becoming soggy.
  4. Cook the French Toast: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until the bottom is golden brown. Flip and cook for another 3-4 minutes on the other side until golden and cooked through. Repeat with the remaining slices, adding more butter or oil as needed to keep the skillet greased.
  5. Serve Your Pumpkin French Toast: Stack two slices of cooked French toast on each plate. Drizzle with warm maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added texture and crunch.
  6. Add Optional Garnishes: For a festive touch, add a dollop of whipped cream on top of each serving. For a savory contrast, serve alongside crispy bacon or sausage.
  7. Store Leftover Batter: If you have any leftover pumpkin batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using it again to rehydrate the ingredients.

Notes

  • Use thick slices of bread like brioche or challah for the best texture and flavor.
  • If you prefer a dairy-free option, substitute milk with almond, soy, or oat milk.
  • Allowing the batter to rest before dipping the bread helps the spices meld and enhances the flavor.
  • Adjust the sweetness by omitting or adding more brown sugar according to your taste.
  • Serve immediately after cooking for the best texture; French toast can get soggy if left to sit too long.
  • Leftover cooked French toast can be refrigerated and reheated in a toaster or oven.

Keywords: Pumpkin French Toast, Fall Breakfast, Pumpkin Spice, Easy French Toast Recipe, Holiday Breakfast, Brioche French Toast, Seasonal Breakfast

Find it online: https://dailysimplerecipe.com/pumpkin-french-toast-breakfast-recipe/