Description
This Pumpkin French Toast recipe transforms classic French toast into a festive, autumn-inspired breakfast treat. Featuring a rich pumpkin-spice batter, thick slices of challah or brioche are soaked and griddled to golden perfection, creating a warm, flavorful dish perfect for fall mornings or holiday brunches.
Ingredients
Scale
For the Pumpkin French Toast Batter
- 15 slices of bread (challah, brioche, or any thick-cut bread)
- ½ cup pumpkin puree
- 4 large eggs
- â…” cup milk
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Make Batter: In a medium bowl or shallow dish, whisk together pumpkin puree, eggs, milk, brown sugar, flour, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt until the mixture is smooth and evenly combined, creating a rich pumpkin-flavored batter.
- Heat Griddle: Preheat a griddle or large skillet over medium heat to about 350°F (175°C). Lightly grease the surface using oil or nonstick cooking spray to prevent sticking and ensure even browning.
- Soak Bread: Dip each slice of bread into the pumpkin batter, coating both sides fully. Allow excess batter to drip off gently so the bread is saturated but not dripping wet.
- Cook French Toast: Place the soaked bread slices carefully onto the hot griddle. Cook each side for 2-4 minutes until the bread turns golden brown and is cooked through, flipping gently to avoid breakage.
- Serve: Serve the pumpkin French toast immediately while warm, topped with your favorite accompaniments such as maple syrup, whipped cream, or powdered sugar for added sweetness and presentation.
Notes
- Use thick-cut bread like challah or brioche for best texture and absorption of the pumpkin batter.
- Ensure the griddle is properly preheated so the French toast cooks evenly without becoming soggy.
- You can substitute pumpkin pie spice with a blend of cinnamon, ginger, cloves, and nutmeg if unavailable.
- For a dairy-free option, substitute milk with almond or oat milk.
- Adjust cooking time slightly depending on bread thickness and griddle temperature to avoid burning.
