Pumpkin French Toast
A delicious and seasonal twist on classic French toast, infused with pumpkin puree and warm spices for a cozy breakfast treat.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 30 minutes
Ingredients
Main Ingredients
- 4 large eggs
- 0.5 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup milk (whole or 2%)
- 0.25 cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 8 slices thick-cut bread (brioche, challah, or sourdough recommended)
- 2 tablespoons unsalted butter (for cooking)
- Maple syrup and powdered sugar, for serving (optional) optional
Instructions
Preparation Steps
- In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, heavy cream, and vanilla extract until smooth.
- Add the cinnamon, nutmeg, ginger, cloves, and salt. Whisk until fully combined and the mixture is uniform in color and consistency.
- Preheat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
- Dip each slice of bread into the pumpkin mixture, allowing it to soak for about 20–30 seconds per side. Let excess mixture drip off.
- Place the soaked bread slices on the preheated skillet. Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Repeat with remaining bread slices, adding more butter to the skillet as needed to prevent sticking.
- Serve warm with maple syrup and a dusting of powdered sugar, if desired.
Notes
For best results, use day-old bread as it absorbs the custard better without becoming too soggy.