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Fall Pumpkin French Toast

A warm, cozy breakfast that combines the rich flavors of pumpkin with the classic comfort of French toast, making it perfect for autumn.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Autumn
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup milk (or a dairy alternative)
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
  • 8 slices bread (preferably thick-cut like challah or brioche)
  • as needed Butter or oil (for cooking)
  • as needed Maple syrup (for serving) Optional garnishes: powdered sugar and whipped cream

Method
 

Preparation
  1. In a large bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
  2. Place a skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
Cooking
  1. Take each slice of bread and dip it into the pumpkin mixture, allowing it to soak for a few seconds on each side. Make sure it’s well-coated but not overly soggy.
  2. Place the soaked bread onto the skillet. Cook for about 3-4 minutes on each side, or until golden brown and slightly crispy.
Serving
  1. Transfer the French toast to plates and drizzle with maple syrup. Dust with powdered sugar and add whipped cream if desired. Enjoy!

Notes

For best results, use thick slices of bread like challah or brioche. Quick dipping of the bread in the egg mixture will help avoid soggy French toast. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to one month.