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Pumpkin French Toast Breakfast Recipe

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★★★★★

5 from 146 reviews

This Pumpkin French Toast recipe is a delightful fall-inspired breakfast featuring thick slices of brioche or challah soaked in a spiced pumpkin batter and cooked to golden perfection. Enhanced with warm spices like cinnamon, nutmeg, and ginger, it delivers a sweet, cozy start to your day. Served with maple syrup, optional nuts, and a dusting of powdered sugar, it’s perfect for a festive morning treat.

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)
  • Butter or oil for cooking

Toppings & Serving

  • Maple syrup, for serving
  • Powdered sugar, for garnish (optional)
  • Chopped pecans or walnuts (optional, for topping)
  • Dollop of whipped cream (optional)
  • Crispy bacon or sausage (optional, for savory balance)

Instructions

  1. Prepare the pumpkin batter: 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.
  2. Preheat the skillet or griddle: Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface, ensuring the French toast won’t stick and will brown evenly.
  3. Soak the bread slices: Dip each slice of bread into the pumpkin batter, turning to coat thoroughly. Let them soak for a few seconds on each side so the bread absorbs the spiced custard.
  4. Cook the French toast: Place the soaked bread onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes until the other side is also golden and cooked through. Repeat with remaining slices, adding more butter or oil as needed for each batch.
  5. Serve: Stack two slices on a 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. Optional garnishes: For a festive finish, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a savory contrast to the sweet French toast.
  7. Store leftover batter: If any pumpkin batter remains, store it covered in the refrigerator for up to 2 days. Stir well before reusing to maintain consistent texture and flavor.

Notes

  • Using thick bread like brioche or challah helps absorb the pumpkin batter without falling apart.
  • Adjust the amount of brown sugar to your preferred sweetness level or omit for a less sweet version.
  • Non-dairy milk alternatives like almond or oat milk work well as substitutes.
  • For crispier edges, increase cooking time slightly or cook on medium-low heat.
  • Leftover French toast can be refrigerated and reheated in a toaster or oven for best texture.

Keywords: Pumpkin French Toast, Fall Breakfast, Spiced French Toast, Brioche French Toast, Holiday Breakfast, Pumpkin Recipe, Maple Syrup Breakfast

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