Pumpkin French Toast Fall (Printer-Friendly Version)
Fluffy pumpkin-spiced French toast with warm cinnamon, nutmeg, and maple syrup for cozy mornings.
# What You'll Need:
→ Bread
01 -
4 thick slices brioche or challah bread
→ Batter
02 -
1 cup canned or homemade pumpkin puree
03 -
2 large eggs
04 -
1 cup whole milk or non-dairy alternative
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
08 -
¼ teaspoon ground ginger
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¼ teaspoon salt
10 -
2 tablespoons brown sugar (optional)
→ For cooking and serving
11 -
Butter or cooking oil
12 -
Maple syrup for serving
13 -
Powdered sugar for garnish (optional)
14 -
Chopped pecans or walnuts for topping (optional)
# Steps to Follow:
01 -
Combine pumpkin puree, eggs, and milk in a large bowl; whisk until smooth and uniform.
02 -
Incorporate vanilla extract, cinnamon, nutmeg, ginger, salt, and optional brown sugar into the batter; whisk until fully blended.
03 -
Let the mixture sit for a few minutes to meld the flavors while preparing the cooking equipment.
04 -
Preheat a large skillet or griddle over medium heat and melt a tablespoon of butter or oil to coat the surface.
05 -
Dip each bread slice into the batter, coating thoroughly and allowing it to absorb the mixture on both sides.
06 -
Place soaked bread slices onto the hot skillet; cook for 3 to 4 minutes per side until golden brown and crispy, adjusting heat as needed to avoid burning.
07 -
Continue cooking remaining slices in batches, adding more butter or oil as required.
08 -
Stack or arrange slices on plates, drizzle with maple syrup, and optionally garnish with powdered sugar and chopped nuts.
# Additional Tips:
01 -
For enhanced texture, consider topping with whipped cream or serving alongside bacon or sausage.
02 -
Leftover batter can be refrigerated up to 2 days; stir well before reuse.
03 -
Optional additions to the batter include chocolate chips or dried cranberries for variety.