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Pumpkin French Toast Breakfast Recipe

Pumpkin French Toast Breakfast Recipe
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★★★★★

5.1 from 25 reviews

This Pumpkin French Toast Breakfast recipe features thick slices of brioche or challah bread soaked in a spiced pumpkin batter, then pan-fried to golden perfection. Infused with warm autumn spices like cinnamon, nutmeg, and ginger, it makes a cozy, flavorful breakfast ideal for fall mornings. Topped with maple syrup, powdered sugar, and crunchy nuts, it creates a delightful combination of sweet and savory that’s sure to please the whole family.

Ingredients

Scale

For the Pumpkin Batter

  • 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 the French Toast

  • 4 slices of thick bread (like brioche or challah)
  • Butter or oil for cooking

For Serving

  • Maple syrup
  • Powdered sugar (optional, for garnish)
  • Chopped pecans or walnuts (optional, for topping)
  • Dollop of whipped cream (optional)
  • Crispy bacon or sausage (optional, for a savory side)

Instructions

  1. Prepare the Pumpkin Batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth and creamy. Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until all ingredients are thoroughly incorporated. Allow the batter to rest for a few minutes so the flavors meld together.
  2. Preheat the Cooking Surface: Heat a large skillet or griddle over medium heat. Add about a tablespoon of butter or oil to the pan to coat the surface, ensuring the French toast will cook evenly without sticking.
  3. Soak the Bread: Dip each slice of thick bread into the pumpkin batter, making sure both sides are well-coated. Let the slices soak for a few seconds to absorb the mixture but avoid oversaturation to prevent sogginess.
  4. Cook the French Toast: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on one side until the underside is golden brown and slightly crisp. Flip each slice and cook for an additional 3 to 4 minutes on the other side. Repeat this process for all slices, adding more butter or oil as necessary.
  5. Plate and Garnish: Stack two slices of the finished French toast on a plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for a crunchy texture and added depth of flavor.
  6. Optional Serving Enhancements: For a festive touch, add a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a savory contrast that complements the sweet and spiced French toast.
  7. Storage Tip: If you have leftover pumpkin batter, pour it into an airtight container and refrigerate for up to 2 days. Stir well before using again to ensure an even consistency.

Notes

  • For best results, use thick, sturdy bread like brioche or challah to hold up well in the pumpkin batter.
  • Non-dairy milk alternatives such as almond, oat, or soy milk work perfectly in this recipe.
  • Adjust the amount of brown sugar based on your sweetness preference or omit it entirely for a less sweet version.
  • Add a pinch of ground cloves or allspice to the batter for extra warmth and depth.
  • Ensure the skillet is not too hot to prevent burning before the inside cooks through.
  • Serve immediately for the best texture, as French toast can become soggy if left to sit too long.
  • Leftover French toast can be refrigerated and gently reheated in the oven or toaster.

Nutrition

Keywords: pumpkin french toast, fall breakfast, autumn recipe, pumpkin puree, spiced french toast, holiday breakfast

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