Description

Pumpkin French Toast Breakfast is a delightful way to start your day, especially during the cozy fall months. This seasonal twist on classic French toast combines warm pumpkin spice flavors with a fluffy texture, creating an aromatic and satisfying dish perfect for busy mornings or relaxing weekend brunches.

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)

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Instructions

1. In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk them together until the mixture is smooth and well combined.

2. Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Optionally, add brown sugar for sweetness. Whisk until spices are fully integrated.

3. Let the batter sit for a few minutes to allow flavors to meld. Meanwhile, prepare your cooking area.

4. Heat a large skillet or griddle over medium heat and add butter or oil.

5. Dip slices of bread into the pumpkin batter, coating thoroughly on both sides.

6. Place coated bread slices onto the hot skillet. Cook for 3–4 minutes on one side until golden brown.

7. Flip the slices and cook for another 3–4 minutes until both sides are crisp and cooked through.

8. Repeat with remaining bread slices, adding more butter or oil as needed.

9. Stack two slices per plate or serve open-faced.

10. Drizzle generously with maple syrup. Optionally, sprinkle with powdered sugar.

11. Top with chopped pecans or walnuts for added crunch and flavor.

12. Serve with crispy bacon or sausage for a sweet and savory balance.

13. Add whipped cream on top for extra indulgence.

14. Store any leftover batter in the refrigerator for up to 2 days.

15. Try adding chocolate chips or dried cranberries to the batter for a fun twist.

Notes

Use thick slices of bread like challah or brioche for best texture. Let the bread soak in the batter to absorb more flavor. Keep the skillet at medium heat to avoid burning. This recipe is perfect for using up leftover pumpkin puree. For a dairy-free version, use plant-based milk and butter alternatives.