Description

This Pumpkin French Toast Breakfast recipe combines thick slices of brioche or challah bread soaked in a creamy pumpkin-spiced batter, then cooked to golden perfection. Ideal for a cozy fall morning, it features warm spices like cinnamon, nutmeg, and ginger, served with maple syrup, optional nuts, and a dusting of powdered sugar for an indulgent yet comforting treat.

Ingredients

Scale

Bread

4 slices thick bread (brioche or challah)

Pumpkin Batter

1 cup pumpkin puree (canned or homemade)
2 large eggs
1 cup milk (or 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

Butter or oil for cooking (about 1-2 tablespoons)

For Serving

Maple syrup
Powdered sugar (optional)
Chopped pecans or walnuts (optional, for topping)
Dollop of whipped cream (optional)
Crispy bacon or sausage (optional, for savory side)

Instructions

Prepare the batter: In a large mixing bowl, whisk together pumpkin puree, eggs, and milk until smooth. Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar (if using). Whisk again until well combined. Let the batter sit for a few minutes to meld the flavors.
Heat the skillet: Preheat a large skillet or griddle over medium heat and add about a tablespoon of butter or oil to coat the surface evenly.
Soak the bread: Dip each slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Allow each side to soak for a few seconds to absorb the batter well.
Cook the french toast: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook another 3-4 minutes on the other side. Add more butter or oil as needed for subsequent slices.
Assemble and serve: Stack two slices on a plate. Drizzle generously with maple syrup, sprinkle with powdered sugar if desired, and top with chopped nuts for extra crunch.
Optional additions: Add a dollop of whipped cream for festive flair, and serve alongside crispy bacon or sausage for a savory contrast.
Storage: Store any leftover pumpkin batter in the refrigerator for up to 2 days; stir well before reusing.

Notes

Use thick, sturdy bread like brioche or challah to hold the pumpkin batter well without becoming soggy.
Non-dairy milk alternatives like almond or oat milk work just as well for a dairy-free option.
Adjust the brown sugar depending on your sweetness preference or omit it for a less sweet version.
Be careful not to soak the bread too long to avoid overly soggy slices that fall apart during cooking.
Cook on medium heat to ensure the inside is cooked through without burning the exterior.
For extra flavor, sprinkle additional cinnamon or nutmeg on top before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 350 kcal
Sugar: 12 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 110 mg

Keywords: Pumpkin French Toast, Fall Breakfast, Pumpkin Spice, Easy French Toast, Holiday Breakfast