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Pumpkin French Toast Breakfast Recipe

Pumpkin French Toast Breakfast Recipe
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★★★★★

4.9 from 11 reviews

This Pumpkin French Toast Breakfast recipe combines the warm, cozy flavors of pumpkin and classic fall spices with the comforting texture of thick brioche or challah bread. Perfect for a festive weekend brunch or holiday breakfast, this dish is easy to prepare and customizable with toppings like maple syrup, powdered sugar, and nuts. It offers a deliciously moist and flavorful twist on traditional French toast, making it a crowd-pleaser for all ages.

Ingredients

Scale

For the Pumpkin Batter

  • 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 the French Toast

  • 4 slices of thick bread (like brioche or challah)
  • Butter or oil for cooking

For Serving

  • Maple syrup
  • Powdered sugar (optional, for garnish)
  • Chopped pecans or walnuts (optional, for topping)
  • Whipped cream (optional, for garnish)
  • Crispy bacon or sausage (optional, for savory balance)

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 everything is well combined. Let the batter rest for a few minutes to allow the flavors to meld.
  2. Heat the skillet: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly.
  3. Soak the bread: Dip each thick slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Allow the bread to soak for a few seconds on each side so it absorbs the batter without becoming too soggy.
  4. Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown. Flip and cook for another 3-4 minutes on the other side until cooked through and nicely browned. Repeat with remaining slices, adding more butter or oil as needed to prevent sticking.
  5. Serve: Stack two slices of French toast on each plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added texture and flavor. For an extra festive touch, add a dollop of whipped cream. Serve alongside crispy bacon or sausage for a savory contrast.
  6. Storage tip: If you have leftover pumpkin batter, store it covered in the refrigerator for up to 2 days. Stir well before using again to ensure even consistency.

Notes

  • Using thick bread like brioche or challah helps the French toast hold up well when soaked in the pumpkin batter.
  • For dairy-free options, use plant-based milk and oil instead of butter.
  • Adding brown sugar is optional; adjust sweetness to your preference.
  • Leftover French toast can be refrigerated for up to 2 days and reheated in a toaster or oven.
  • Customize toppings with your favorite nuts, fresh fruit, or flavored syrups.

Nutrition

Keywords: pumpkin french toast, fall breakfast, pumpkin puree recipe, easy french toast, holiday brunch, pumpkin spice, cozy breakfast ideas

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