Description

This Pumpkin French Toast Breakfast is a delightful twist on classic French toast, infusing it with seasonal pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. Perfect for cozy autumn mornings, this recipe pairs perfectly with maple syrup, crunchy nuts, and optional garnishes such as powdered sugar and whipped cream, creating a comforting and festive breakfast treat.

Ingredients

Scale

For the Pumpkin Batter

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 the French Toast

4 slices of thick bread (like brioche or challah)
Butter or oil for cooking

For Serving & Garnish

Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)
Whipped cream (optional)

Instructions

Prepare the pumpkin batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again thoroughly to combine all ingredients. Let the batter sit for a few minutes to allow the flavors to meld.
Heat the cooking surface: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly, preventing sticking.
Dip the bread slices: Dip each slice of thick bread into the pumpkin batter, making sure both sides are fully coated. Allow the bread to soak for a few seconds on each side so it absorbs the batter well.
Cook the French toast: Place the soaked bread slices onto the heated skillet. Cook for 3-4 minutes on one side until it turns golden brown, then carefully flip and cook the other side for another 3-4 minutes. Repeat the process for all slices, adding more butter or oil to the pan as needed.
Assemble and garnish: Stack two slices of the cooked French toast on a plate. Drizzle with warm maple syrup and sift powdered sugar over the top if desired. Sprinkle with chopped pecans or walnuts for added texture and flavor.
Add extra touches: For a festive finish, add a dollop of whipped cream on top of the stack. For a savory balance, serve alongside crispy bacon or sausage if desired.
Storage: If you have leftover pumpkin batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again.

Notes

Use thick slices of bread such as brioche or challah for the best texture and soaking ability.
Adjust spices according to your taste preferences; more cinnamon or nutmeg will enhance the autumnal flavor.
For a dairy-free version, substitute milk with almond, soy, or oat milk and cook using oil instead of butter.
Optional sweetener brown sugar can be omitted or replaced with maple syrup or honey in the batter.
Crispy bacon or sausage pairs wonderfully with the sweet and spiced French toast for a balanced breakfast.
Ensure the skillet temperature is moderate to allow the toast to cook through without burning the exterior.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 9g
Sodium: 320mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 8g
Cholesterol: 110mg

Keywords: Pumpkin French Toast, Autumn Breakfast, Pumpkin Puree, Spiced French Toast, Fall Recipes, Holiday Breakfast