Description
A delightful twist on a classic breakfast favorite, combining pumpkin pie flavors with French toast for a perfect autumn dish.
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)
- Butter or oil for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional, for topping)
Instructions
- 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 and let the batter sit for a few minutes.
- Preheat a large skillet or griddle over medium heat and add a tablespoon of butter or oil.
- Dip each slice of bread into the pumpkin batter, coating thoroughly. Let them soak for a few seconds on each side.
- Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes. Repeat with remaining slices.
- Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts.
Notes
For leftovers, store in an airtight container in the refrigerator for up to three days. Reheat in a toaster or skillet.