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Pumpkin French Toast Breakfast Recipe

Pumpkin French Toast Breakfast Recipe
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★★★★★

4.8 from 23 reviews

This Pumpkin French Toast Breakfast recipe offers a deliciously festive twist on classic French toast by incorporating creamy pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. Perfect for fall mornings, this dish features thick slices of brioche or challah dipped in a spiced pumpkin batter, cooked to golden perfection, and served with maple syrup and optional toppings such as powdered sugar and chopped nuts for added texture and flavor.

Ingredients

Scale

Main Ingredients

  • 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)

Instructions

  1. Prepare the 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 well combined. Let the batter sit for a few minutes to meld the flavors.
  2. Heat the skillet: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.
  3. Dip the bread: Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side so the bread absorbs the flavors well.
  4. Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on one side until golden brown, then carefully flip and cook for another 3 to 4 minutes on the other side. Repeat with remaining slices, adding more butter or oil as needed to prevent sticking.
  5. Serve: Stack two slices of French toast on a plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Add chopped pecans or walnuts on top for a crunchy texture.
  6. Optional toppings: For an extra festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a nice savory balance if preferred.
  7. Store leftover batter: If you have any leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir well before using again to maintain texture and flavor.

Notes

  • Use thick bread like brioche or challah for the best texture and flavor absorption.
  • Non-dairy milk alternatives such as almond or oat milk work well if you prefer dairy-free.
  • Adjust brown sugar based on sweetness preference; you can omit it if you want a less sweet dish.
  • Freshly ground spices elevate the flavor, but pre-ground spices are perfectly fine.
  • Serve immediately for best texture; leftover French toast can be reheated in a toaster or oven.
  • For a vegan version, substitute eggs with a flax or chia egg and use plant-based milk and butter alternatives.

Nutrition

Keywords: pumpkin French toast, fall breakfast, pumpkin puree recipe, spiced French toast, festive breakfast, autumn brunch

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