Description
A delightful fall recipe for Pumpkin French Toast, perfect for breakfast or brunch.
Ingredients
- 2 cups whole milk
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 slices of thick bread (such as brioche or challah)
- Butter or oil for cooking
- Maple syrup for serving
- Powdered sugar for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the milk, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Preheat a large skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.
- Dip each slice of bread into the pumpkin mixture, allowing it to soak for a few seconds on each side. Let any excess mixture drip off.
- Place the soaked bread slices onto the hot skillet or griddle. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat the process with the remaining bread slices, adding more butter or oil as needed.
- Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.
Notes
- For added flavor, mix in a tablespoon of brown sugar to the pumpkin mixture or top with chopped pecans or walnuts.
- Substitute almond milk or oat milk for a dairy-free version, and use gluten-free bread if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg