Description

Enjoy a cozy autumn morning with this Pumpkin French Toast recipe, featuring thick slices of brioche or challah soaked in a spiced pumpkin batter, then pan-fried to golden perfection. Infused with warm cinnamon, nutmeg, and ginger, this fall-inspired breakfast brings together comforting flavors and a touch of sweetness, perfect for starting your day with seasonal flair.

Ingredients

Scale

Bread

4 slices of thick bread (like brioche or challah)

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 Cooking and Serving

Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)

Instructions

Prepare the Batter: In a large mixing bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, ground cinnamon, nutmeg, ginger, salt, and brown sugar until smooth and fully combined.
Soak the Bread: Dip each slice of bread into the pumpkin batter, allowing it to soak for about 20-30 seconds per side to absorb the flavors without becoming too soggy.
Heat the Skillet: Warm a large skillet or frying pan over medium heat and add butter or oil to coat the surface evenly.
Cook the French Toast: Place the soaked bread slices onto the hot skillet and cook for 3-4 minutes per side, or until each side is golden brown and cooked through. Adjust heat as necessary to prevent burning.
Serve: Transfer cooked French toast to plates, garnish with powdered sugar and chopped nuts if desired, and drizzle generously with maple syrup. Serve warm for a delicious fall breakfast treat.

Notes

For best results, use thick slices of sturdy bread like brioche or challah that can hold up to soaking without falling apart.
Adjust the sweetness by omitting or adding more brown sugar according to your preference.
Non-dairy milk alternatives such as almond, oat, or soy milk work well in this recipe for a dairy-free version.
If you prefer a crispier texture, finish cooking the French toast in a preheated oven at 350°F for 5 minutes after skillet cooking.
Leftover French toast can be refrigerated and reheated in a toaster or oven for convenient breakfasts later in the week.

Keywords: pumpkin french toast, fall breakfast, autumn recipe, pumpkin puree breakfast, seasonal breakfast ideas, cinnamon french toast