Pumpkin French Toast Breakfast (Recipe for Printing)
Indulge in pumpkin French toast with creamy, spiced batter for a comforting autumn-inspired breakfast.
# What You Need:
→ Main Components
01 -
4 slices thick-cut bread, such as brioche or challah
02 -
1 cup canned or homemade pumpkin puree
03 -
2 large eggs
04 -
1 cup whole milk or preferred non-dairy milk
→ Flavor Enhancers
05 -
1 teaspoon pure vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
08 -
1/4 teaspoon ground ginger
09 -
1/4 teaspoon salt
10 -
2 tablespoons packed brown sugar, optional
→ For Cooking and Garnish
11 -
Butter or neutral oil, for pan
12 -
Powdered sugar, for optional garnish
# How to Make It:
01 -
In a large mixing bowl, whisk together pumpkin puree, eggs, and milk until blended. Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar if using. Whisk until smooth and set aside for several minutes to allow the flavors to meld.
02 -
Warm a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to create a nonstick surface.
03 -
Dip each slice of bread into the pumpkin batter, making sure to coat both sides thoroughly. Allow each slice to soak for a few seconds per side but avoid oversaturation.
04 -
Arrange the coated bread slices on the heated skillet. Cook for 3 to 4 minutes per side, flipping once, until the exterior is golden brown. Repeat with all bread slices, replenishing the butter or oil as needed.
05 -
Stack two pieces of French toast on each plate. Drizzle with maple syrup and dust with powdered sugar if desired. Enhance with chopped pecans or walnuts for added texture.
06 -
Add a dollop of whipped cream for a festive finish. Pair with crispy bacon or breakfast sausage for complementary savory notes.
07 -
Refrigerate any leftover pumpkin batter in an airtight container for up to 2 days. Stir before use.
# Extra Tips:
01 -
For best results, use bread that is at least one day old to prevent excessive sogginess or breakage during soaking.