Description

This Fall Pumpkin French Toast Breakfast recipe offers a cozy, seasonal twist on classic French toast, combining velvety pumpkin puree and warm fall spices like cinnamon, nutmeg, and ginger. Thick-cut bread soaked in the spiced pumpkin-egg batter is cooked to golden perfection on a skillet, then served with maple syrup, powdered sugar, and optional nuts for a comforting and flavorful morning treat.

Ingredients

Scale

Pumpkin Batter

1 cup pumpkin puree
4 large eggs
1 cup milk (can substitute with almond or oat milk)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt

Bread and Cooking

8 slices of bread (thick-cut, such as brioche or challah)
Butter or oil for cooking

To Serve

Maple syrup, for serving
Powdered sugar, for dusting (optional)
Pecans or walnuts, chopped (optional)

Instructions

Prepare Mixture: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and evenly combined, ensuring the spices are well distributed.
Soak the Bread: Take each slice of thick-cut bread and dip it into the pumpkin mixture, soaking for about 30 seconds on each side so it absorbs enough batter without becoming too soggy.
Heat the Pan: Place a skillet or griddle over medium heat and melt a tablespoon of butter or oil, preparing a well-greased surface for cooking the soaked bread slices.
Cook the Bread: Arrange the soaked bread slices onto the hot skillet. Cook each side for approximately 2 to 3 minutes, or until golden brown, adjusting the heat as necessary to prevent burning and ensure even cooking.
Keep Warm: Transfer cooked French toast to a plate and cover or keep warm in a low oven while you cook the remaining slices, maintaining their perfect texture.
Serve Immediately: Serve the pumpkin French toast warm, topped with maple syrup, a dusting of powdered sugar, and chopped pecans or walnuts if desired, for a deliciously festive breakfast.

Notes

Use fresh pumpkin puree by roasting and blending pumpkin for a richer and more natural flavor.
Experiment with different bread types such as sourdough, cinnamon-raisin, or almond flour bread for variations in flavor and texture.
Adjust spices to taste; adding cloves or allspice can enhance the fall flavor profile.
Prepare the pumpkin mixture the night before and refrigerate for convenience when hosting brunch.
For vegan versions, substitute eggs with flaxseed meal mixed with water and use non-dairy milk options.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months with parchment paper between slices.
Reheat refrigerated or frozen French toast in a skillet or toaster for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: pumpkin french toast, fall breakfast, pumpkin puree, cinnamon french toast, autumn recipes, seasonal breakfast, easy pumpkin recipes