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–+ servings
Pumpkin French Toast 1

Pumpkin French Toast

This Pumpkin French Toast combines the comforting warmth of traditional French toast with the seasonal richness of pumpkin. The aromatic blend of pumpkin puree and warm spices creates quintessential fall flavors perfect for crisp autumn mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 385 kcal

Equipment

  • Large Skillet or Griddle
  • Shallow bowl
  • Whisk
  • Baking Sheet

Ingredients
  

For the French Toast

  • 8 slices thick-cut bread brioche or challah work best
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 4 large eggs
  • 1/2 cup whole milk substitute almond milk for dairy-free option
  • 1/4 cup heavy cream coconut cream for dairy-free alternative
  • 3 tablespoons brown sugar or maple syrup for less processed sweetener
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 pinch salt
  • 2-3 tablespoons butter or coconut oil, for cooking

For Serving

  • pure maple syrup
  • whipped cream optional
  • chopped pecans or walnuts
  • fresh berries
  • sprinkle of cinnamon

Instructions
 

  • In a large, shallow bowl, whisk together the pumpkin puree and eggs until completely smooth. The texture should be velvety without any egg streaks.
  • Add the milk, heavy cream, brown sugar, vanilla extract, and all spices. Whisk vigorously until everything is fully incorporated and the batter has a consistent orange-amber color.
  • Allow your batter to rest for 5 minutes to improve flavor infusion.
  • If using fresh bread, consider leaving it out uncovered for 1-2 hours before making French toast. Slightly stale bread absorbs the batter better without becoming soggy.
  • Place each slice of bread in the pumpkin batter, allowing it to soak for 20-30 seconds per side. The bread should absorb enough batter to become saturated but not so much that it falls apart.
  • Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Once the butter is bubbling (but not browning), add 2-3 slices of soaked bread.
  • Cook for 3-4 minutes on each side until golden brown and slightly crisp at the edges, while remaining soft in the center.
  • Transfer cooked slices to a baking sheet and keep warm in a 200°F oven while you prepare the remaining batch.
  • Add more butter to the pan as needed between batches to maintain that beautiful golden color and prevent sticking.
  • Serve with maple syrup and your choice of toppings like whipped cream, chopped nuts, fresh berries, or a sprinkle of cinnamon.

Notes

For a lighter version that reduces calories by approximately 25% while maintaining the flavor profile:
  • Substitute whole wheat bread for white bread to increase fiber content
  • Use all milk instead of the milk-cream combination
  • Reduce brown sugar to 1 tablespoon and supplement with a natural sweetener like monk fruit
  • Cook with coconut oil spray instead of butter
For make-ahead convenience, prepare the pumpkin batter up to 24 hours in advance and store in the refrigerator. This not only saves morning prep time but allows the spices to meld, enhancing flavor.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 12gFat: 19gSaturated Fat: 10gCholesterol: 190mgSodium: 410mgFiber: 3gSugar: 15gVitamin A: 7500IUCalcium: 175mg
Keyword Pumpkin French Toast, Fall Breakfast, Autumn Recipe, Pumpkin Recipe, French Toast
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