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Pumpkin French Toast

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This Pumpkin French Toast recipe is the ultimate cozy fall breakfast, featuring thick slices of bread soaked in a creamy pumpkin custard with warm spices and cooked to golden perfection. It’s quick, easy, and perfect for chilly mornings or festive brunches.

Ingredients

Scale
  • 8 slices thick-sliced bread (brioche or challah preferred, about 3/4-inch thick, day-old works best)
  • 3 large eggs
  • 1 cup whole or 2% milk (or almond/oat milk for dairy-free)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter (for cooking, or nonstick spray/vegan butter for dairy-free)
  • Optional toppings: maple syrup, powdered sugar, chopped pecans or walnuts, whipped cream or Greek yogurt

Instructions

  1. Lay out 8 slices of thick bread (brioche, challah, or Texas toast), preferably a day old. If fresh, leave out for 30 minutes to dry slightly.
  2. In a large mixing bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
  3. Heat a large nonstick skillet or griddle over medium heat. Add about 1/2 tablespoon butter and let it melt, swirling to coat the surface.
  4. Pour the pumpkin custard into a shallow dish or pie plate. Working with 2-3 slices at a time, dip each slice of bread into the mixture for about 20-30 seconds per side, ensuring full coating but not oversoaking.
  5. Transfer soaked bread to the hot skillet. Cook for 3-4 minutes per side, until golden brown and slightly crisp on the edges. Flip carefully with a spatula.
  6. Continue soaking and cooking bread slices in batches, adding more butter as needed. Keep cooked slices warm in a 200°F oven if necessary.
  7. Serve warm with desired toppings such as maple syrup, powdered sugar, nuts, or whipped cream.

Notes

Use day-old bread for best texture and avoid soggy French toast. For gluten-free or dairy-free versions, substitute with gluten-free bread and non-dairy milk. Let bread soak for 20-30 seconds per side for a custardy center. Keep cooked slices warm in a low oven if making a large batch. Stir custard before each dip to keep spices evenly distributed.

Nutrition

Keywords: pumpkin french toast, fall breakfast, easy brunch, pumpkin recipes, french toast, autumn breakfast, cozy breakfast, pumpkin spice

Find it online: https://yumnode.com/pumpkin-french-toast-recipe-best-easy-fall-breakfast-idea/