Pumpkin French Toast
Enjoy a delicious and cozy breakfast with Pumpkin French Toast. This autumn-inspired recipe combines the warmth of pumpkin spice with the comforting texture of French toast, making it perfect for a chilly morning.
Equipment
- 1 shallow dish for egg mixture
- 1 whisk
- 1 large skillet or griddle
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 4 large eggs
- 1 cup milk Can be substituted with almond milk or oat milk for a dairy-free version.
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 8 slices bread (thick, such as challah or Texas toast)
- as needed for cooking butter or oil
- as desired for serving maple syrup Optional.
- as desired for dusting powdered sugar Optional.
Instructions
- In a shallow dish, whisk together the eggs, milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until well combined.
- Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil to the pan to coat it.
- Dip each slice of bread into the pumpkin egg mixture, making sure to coat both sides well. Allow excess mixture to drip off.
- Place the coated bread slices onto the hot skillet or griddle. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with remaining bread slices, adding more butter or oil to the skillet as needed.
- Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.
- For added flavor, consider topping with chopped pecans or walnuts.
Notes
For added flavor, consider topping with chopped pecans or walnuts.
If you want to prepare the pumpkin mixture in advance, it can be stored in the refrigerator for up to 24 hours. Just give it a quick whisk before using.
This recipe can easily be adapted for a dairy-free version by using almond milk or oat milk.