Print

Pumpkin French Toast Breakfast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 140 reviews

Start your morning with this delightful pumpkin French toast recipe, perfect for fall. Thick slices of brioche or challah are soaked in a spiced pumpkin batter and cooked to golden perfection, then topped with maple syrup, powdered sugar, and crunchy nuts for a comforting and flavorful breakfast.

Ingredients

Units Scale

French Toast Batter

  • 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

  • Butter or oil for cooking

For Serving

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

Instructions

  1. Prepare the batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until the mixture is smooth. Then add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until all ingredients are fully incorporated. Let the batter sit 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 to prevent sticking.
  3. Soak the bread: Dip each slice of bread into the pumpkin batter, ensuring it is completely coated. Allow the bread to soak for a few seconds on each side to absorb the flavorful batter.
  4. Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on one side until it turns golden brown, then carefully flip and cook for another 3 to 4 minutes on the other side. Add more butter or oil to the skillet as needed for subsequent batches.
  5. Serve and garnish: Stack two slices of French toast on each plate. Drizzle with maple syrup, and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added texture and flavor.
  6. Add optional toppings: For an extra festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage to balance the sweetness with savory flavors.
  7. Store leftover batter: If any pumpkin batter remains, store it in the refrigerator for up to 2 days. Stir well before using again for another batch of French toast.

Notes

  • Use thick bread like brioche or challah for best results, as it holds the batter well without becoming soggy.
  • Adjust spices to your preference; add more cinnamon or nutmeg for a stronger fall flavor.
  • The brown sugar in the batter is optional; omit for less sweetness or substitute with maple syrup while serving.
  • Non-dairy milk alternatives such as almond, oat, or soy milk can be used for a dairy-free version.
  • Butter and oil combination can improve browning and prevent sticking if you prefer.
  • Leftover pumpkin batter should be used within 2 days for optimal freshness and safety.
  • Serving with savory sides like bacon or sausage provides a great flavor contrast.

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