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Pumpkin French Toast Breakfast Recipe

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★★★★★

4.7 from 138 reviews

This Pumpkin French Toast Breakfast recipe combines the rich flavors of fall spices and creamy pumpkin puree to create a delightful twist on classic French toast. Perfect for a cozy morning, the thick slices of brioche or challah are soaked in a spiced pumpkin batter, then pan-fried to golden perfection. Served with maple syrup, powdered sugar, and optional nuts, it offers a festive and comforting start to your day.

Ingredients

Scale

Main Ingredients

  • 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 garnish)
  • Crispy bacon or sausage (optional, for serving)

Instructions

  1. Prepare the pumpkin batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk everything together until smooth. Then add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until fully combined and set the batter aside for a few minutes to let the flavors meld.
  2. Preheat the skillet: Place a large skillet or griddle over medium heat and add a tablespoon of butter or oil to coat the cooking surface evenly.
  3. Soak the bread slices: Dip each slice of bread into the pumpkin batter, making sure both sides are well-coated. Allow each slice to soak for a few seconds so the batter absorbs into the bread without becoming soggy.
  4. Cook the French toast: Transfer the soaked bread slices to the preheated skillet. Cook for 3 to 4 minutes on the first side until golden brown and crisp. Carefully flip each slice and cook another 3 to 4 minutes on the other side. Repeat this process with all slices, adding more butter or oil to the skillet as needed.
  5. Plate and garnish: Stack two slices of pumpkin French toast on each plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for extra texture and flavor.
  6. Add optional toppings and sides: For an extra festive touch, add a dollop of whipped cream on top of the French toast stack. Serve alongside crispy bacon or sausage for a savory balance to the sweet breakfast.
  7. Store leftover batter: If you have any remaining pumpkin batter, transfer it to an airtight container and refrigerate for up to 2 days. Stir the batter before using it again for best results.

Notes

  • You can use any thick, sturdy bread like brioche, challah, or Texas toast for best results.
  • If you prefer dairy-free options, substitute regular milk with almond, soy, or oat milk.
  • Adjust the brown sugar or spices according to your taste preference.
  • Be careful not to soak the bread too long to avoid sogginess, especially with thinner slices.
  • To keep cooked French toast warm, place finished slices on a baking sheet in a low oven (about 200°F) until serving.
  • Chopped nuts add a nice crunch but can be omitted for a softer texture or nut-free diet.
  • Leftover pumpkin French toast can be refrigerated and gently reheated in a skillet or toaster oven.

Keywords: pumpkin french toast, fall breakfast recipe, pumpkin puree breakfast, spiced french toast, autumn brunch ideas

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