Print

Pumpkin French Toast Breakfast Recipe

Pumpkin French Toast Breakfast Recipe
Print Recipe

★★★★★

5 from 14 reviews

This Pumpkin French Toast Breakfast recipe combines the rich, creamy texture of pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. Perfect for fall mornings, this comforting and flavorful dish is easy to prepare and serves as a festive start to your day. Topped with maple syrup, powdered sugar, and crunchy nuts, it offers a delightful balance of sweet and savory flavors.

Ingredients

Scale

Batter Ingredients

  • 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)

Main Ingredients

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

Toppings and Serving

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

Instructions

  1. Prepare the 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 and let the batter sit for a few minutes to meld the flavors.
  2. Preheat the Skillet: Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly.
  3. Soak the Bread: Dip each slice of bread thoroughly into the pumpkin batter, allowing it to soak for a few seconds on each side to absorb the flavors.
  4. Cook the French Toast: 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.
  5. Serve and Garnish: 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. For an extra festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a savory balance.
  6. Storage: If you have leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir well before using again.

Notes

  • Use thick slices of bread like brioche or challah to absorb the batter well without becoming soggy.
  • Adjust the brown sugar according to your sweetness preference or omit it for a less sweet dish.
  • 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 to enhance the autumnal spice profile if desired.
  • French toast can be kept warm in a low oven while cooking remaining slices.
  • Leftover French toast can be refrigerated and reheated in a toaster or oven for later consumption.

Nutrition

Keywords: Pumpkin French Toast, Fall Breakfast Recipe, Spiced French Toast, Autumn Recipes, Breakfast with Pumpkin

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