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Pumpkin French Toast Breakfast Recipe

Pumpkin French Toast Breakfast Recipe
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★★★★★

4.9 from 18 reviews

This Pumpkin French Toast Breakfast recipe combines the warm, comforting flavors of pumpkin and classic spices with thick, fluffy bread to create a delicious and festive morning treat. Perfect for fall mornings or holiday brunches, this easy-to-make dish features a custard-like pumpkin batter soaked into brioche or challah bread, cooked to golden perfection, and served with maple syrup and optional toppings for a delightful start to your day.

Ingredients

Scale

For the Pumpkin French Toast Batter

  • 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)

For Cooking and Serving

  • Butter or oil for cooking
  • Maple syrup, for serving
  • Powdered sugar, for garnish (optional)
  • Chopped pecans or walnuts (optional, for topping)
  • Whipped cream (optional)
  • Crispy bacon or sausage (optional, for serving)

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 all ingredients are well combined. Let the batter sit for a few minutes to allow the flavors to meld.
  2. Preheat the Cooking Surface: Place a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to lightly coat the cooking surface, preventing sticking and adding flavor.
  3. Dip the Bread: Dip each slice of thick bread into the pumpkin batter, making sure it is thoroughly coated. Let the slices soak for a few seconds on each side so the batter penetrates the bread for a custardy texture.
  4. Cook the French Toast: Place the soaked bread slices onto the heated skillet. Cook for about 3-4 minutes on one side until golden brown and firm enough to flip. Carefully turn and cook the opposite side for another 3-4 minutes until evenly cooked and golden brown. 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 generously with maple syrup and sprinkle 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 contrast if preferred.
  6. Store Leftovers: If you have any leftover pumpkin batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again to reincorporate the ingredients.

Notes

  • Use thick, sturdy bread like brioche or challah for best results to hold the pumpkin custard batter without falling apart.
  • You can substitute dairy milk with almond, soy, or oat milk for a dairy-free version.
  • Adjust the brown sugar according to your sweetness preference or omit it for a less sweet dish.
  • Leftover cooked French toast can be stored in the refrigerator for up to 2 days; reheat in a toaster or oven for best texture.
  • Adding whipped cream or nuts elevates the texture and presentation but can be omitted to keep it simple.
  • For a vegan adaptation, substitute eggs with a flax egg and use plant-based milk and butter alternatives.

Nutrition

Keywords: Pumpkin French Toast, Fall breakfast, Pumpkin puree recipe, Spiced French toast, Fall brunch recipe

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