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)

Butter or oil for cooking

Maple syrup, for serving

Powdered sugar, for garnish (optional)

Chopped pecans or walnuts (optional, for topping)

Instructions

Step 1: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until well combined. Let the batter sit for a few minutes to meld the flavors.

Step 2: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.

Step 3: Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side.

Step 4: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Repeat with remaining slices, adding more butter or oil as needed.

Step 5: Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added crunch.

Step 6: For an extra festive touch, add a dollop of whipped cream on top. Serve with crispy bacon or sausage for a savory balance.

Tips & Variations

Use thick, sturdy bread like brioche or challah to hold the pumpkin batter without falling apart.

For a dairy-free version, substitute milk with almond, soy, or oat milk and use oil instead of butter for cooking.

Add a pinch of cloves or allspice for a deeper warm spice flavor.

Mix in a tablespoon of orange zest to brighten the pumpkin flavor.

Leftover batter can be refrigerated and used within two days; give it a good stir before dipping the bread again.

FAQs

Can I use regular bread instead of brioche or challah?

Yes, you can use regular bread, but thicker breads like brioche or challah hold up better to the moist pumpkin batter and create a richer texture.

How do I prevent the French toast from being soggy?

Make sure to soak the bread just long enough to coat it without soaking through. Cooking over medium heat allows the outside to brown and crisp while the inside cooks through.