Pumpkin French Toast is the ultimate fall breakfast golden, fluffy, and kissed with warm spices like cinnamon, nutmeg, and ginger. Every bite feels like autumn on a plate, especially when topped with maple syrup and crunchy pecans. Perfect for a weekend brunch or a cozy holiday morning.
Ingredients
- 4 slices thick bread (brioche or challah)
- 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)
- Butter or oil, for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional topping)
Instructions
Step 1: Make the Pumpkin Batter
In a large bowl, whisk together pumpkin puree, eggs, and milk until smooth. Stir in vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar if using. Let the mixture rest a few minutes so the flavors come together.
Step 2: Heat the Skillet
Warm a skillet or griddle over medium heat and melt a bit of butter or oil. It should sizzle lightly when the bread hits the surface.
Step 3: Dip and Cook the Bread
Dip each slice of bread into the pumpkin batter, coating both sides well. Cook 3–4 minutes per side until golden brown and slightly crisp. Repeat with remaining slices, adding butter as needed.
Step 4: Serve and Enjoy
Stack slices on a plate, drizzle generously with maple syrup, and dust with powdered sugar. Sprinkle chopped pecans or walnuts for a delightful crunch.
Tip:
For an extra treat, top with whipped cream and serve alongside crispy bacon or sausage.
Pumpkin French Toast
Equipment
- mixing bowl Large enough for whisking custard
- whisk For smooth custard
- Skillet or griddle Nonstick or well-seasoned
- spatula For easy flipping
- measuring cups and spoons Accurate measuring
Ingredients
- 4 slices thick bread (brioche or challah)
- 1 cup pumpkin puree
- 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)
- butter or oil for cooking
- maple syrup, for serving
- powdered sugar, for garnish (optional)
- chopped pecans or walnuts (optional)
Instructions
- In a large bowl, whisk pumpkin puree, eggs, and milk until smooth. Stir in vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar (if using). Let the custard rest 2–3 minutes.
- Preheat a skillet or griddle over medium heat. Add a little butter or oil to coat the surface until it lightly sizzles.
- Dip each bread slice in the custard, allowing a brief soak on both sides. Place on the hot skillet and cook 3–4 minutes per side until golden and set.
- Repeat with remaining slices, adding more butter or oil as needed. Keep cooked toast warm in a low oven while you finish the batch.
- Stack the toast on plates. Drizzle with maple syrup, dust with powdered sugar, and top with chopped pecans or walnuts. Add whipped cream for a festive finish.
- Store leftover pumpkin custard covered in the refrigerator up to 2 days. Stir before using again.