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Pumpkin French Toast Breakfast Recipe

Pumpkin French Toast Breakfast Recipe
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★★★★★

5 from 11 reviews

This Pumpkin French Toast Breakfast recipe combines thick slices of brioche or challah bread soaked in a spiced pumpkin batter, then cooked to golden perfection. Flavored with cinnamon, nutmeg, and ginger, it offers a cozy, autumn-inspired twist on traditional French toast. Served with maple syrup, optional nuts, and a dusting of powdered sugar, it’s a comforting and festive start to your morning.

Ingredients

Scale

French Toast 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)

Main

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

For Serving & Garnish

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

Instructions

  1. Make the Pumpkin Batter: In a large mixing bowl, combine 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 to meld flavors.
  2. Preheat the Skillet: Heat a large skillet or griddle over medium heat and add a tablespoon of butter or oil to coat the surface well.
  3. Soak the Bread: Dip each thick bread slice into the pumpkin batter, making sure to coat thoroughly. Allow slices to soak for a few seconds on each side to absorb the flavors.
  4. Cook the French Toast: Place the soaked bread slices onto the preheated skillet. Cook for about 3-4 minutes on one side until golden brown, then flip and cook an additional 3-4 minutes. Repeat with the remaining slices, adding more butter or oil as necessary.
  5. Plate and Garnish: Stack two slices of French toast on a serving plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for extra texture and flavor.
  6. Serve and Enjoy: For an extra festive touch, add a dollop of whipped cream on top. Optionally, serve with crispy bacon or sausage to balance the sweetness with savory elements.
  7. Store Leftovers: If you have leftover pumpkin batter, store it in the refrigerator for up to 2 days for another quick breakfast refresh.

Notes

  • Use thick slices of bread like brioche or challah for best results; thinner bread may not soak up the batter well and could fall apart.
  • Adjust the level of brown sugar to your preference or omit for less sweetness.
  • Non-dairy milk alternatives such as almond, soy, or oat milk work well in this recipe.
  • For a vegan variation, substitute eggs with a flax egg and use plant-based milk and butter alternatives.
  • Adding chopped nuts enhances texture but can be omitted for nut-free diets.
  • Leftover cooked French toast can be stored in the refrigerator for up to 2 days and reheated in a toaster or oven.

Nutrition

Keywords: pumpkin french toast, fall breakfast, pumpkin puree, cinnamon french toast, holiday breakfast, pumpkin spice, easy breakfast

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