Description
Golden slices of French toast infused with pumpkin puree, cinnamon, and nutmeg, creating a warm and cozy fall breakfast perfect for mornings. This easy-to-make recipe pairs beautifully with maple syrup or whipped cream for a delightful seasonal treat.
Ingredients
French Toast Batter
- 4 large eggs
- ¾ cup milk
- ½ cup pumpkin puree
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
Bread
- 8 slices brioche or challah bread
To Cook & Serve
- Butter (for skillet)
- Maple syrup or whipped cream (for serving)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the eggs, milk, pumpkin puree, cinnamon, nutmeg, and vanilla extract until fully combined and smooth.
- Soak the Bread: Dip each slice of brioche or challah bread into the pumpkin batter, ensuring both sides are well coated but not overly saturated to avoid sogginess.
- Cook on Skillet: Heat a skillet over medium heat and add a small amount of butter. Once melted and sizzling, place the coated bread slices in the skillet and cook for 2–3 minutes on each side until golden brown and cooked through.
- Serve: Transfer the French toast to serving plates and top with maple syrup or whipped cream as desired. Optionally, sprinkle powdered sugar for an extra touch of sweetness and presentation.
Notes
- Use thick slices of brioche or challah bread for the best texture and to hold the pumpkin batter well.
- Sprinkle powdered sugar over the French toast just before serving for added visual appeal and sweetness.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- To enhance flavor, consider adding a pinch of ground ginger or cloves to the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
