Pumpkin French Toast
This ultimate fall breakfast combines the warm, comforting spices of pumpkin with the classic French toast technique, creating a dish that's both familiar and excitingly new. Perfect for those crisp autumn mornings when you crave something special but don't want to spend hours in the kitchen.
Equipment
- Large Skillet or Griddle
- Large shallow bowl
- Whisk
Ingredients
Main Ingredients
- 8 slices day-old bread brioche or challah work beautifully
- 3/4 cup pumpkin puree not pumpkin pie filling
- 4 large eggs
- 1/2 cup milk whole milk creates the richest flavor
- 1/4 cup heavy cream
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter for cooking
Instructions
- In a large, shallow bowl, whisk together the pumpkin puree and eggs until smooth and well combined. This forms the foundation of your pumpkin-infused custard.
- Pour in the milk, heavy cream, and vanilla extract, whisking continuously to create a smooth mixture.
- Add the brown sugar, pumpkin pie spice, cinnamon, and salt to your wet mixture. Whisk until the sugar dissolves completely.
- Dip each slice of day-old bread into the pumpkin custard mixture, allowing it to soak for about 30 seconds per side.
- Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter. Wait for the butter to foam slightly but not brown.
- Cook the soaked bread for 3-4 minutes on each side until golden brown and slightly crisp on the edges. Work in batches of 2-3 slices depending on your pan size, adding more butter between batches.
Notes
- Day-old bread works best as it absorbs the custard without becoming soggy
- For dairy-free version, replace milk and cream with almond or oat milk
- Create your own pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, and a pinch of allspice
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month
- For dairy-free version, replace milk and cream with almond or oat milk
- Create your own pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, and a pinch of allspice
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 14gFat: 21gSaturated Fat: 12gFiber: 3gSugar: 18gVitamin A: 120IUCalcium: 15mgIron: 10mg
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