Pumpkin French Toast

No ratings yet

Pumpkin French Toast

Infused with warm spices and pumpkin, this quick and easy pumpkin French toast transforms breakfast into a cozy, decadent fall favorite!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 loaf Texas Toast, or other thick white bread
¾ cup milk
½ cup pumpkin puree
4 eggs
2 tablespoons brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Preheat a griddle to medium heat. In a shallow dish, whisk the milk, pumpkin puree, eggs, brown sugar, vanilla, and cinnamon
Dip the bread into the pumpkin mixture, coating both sides, then cook on the preheated griddle for 2-3 minutes on each side, until the bread is lightly brown.
Serve hot with butter and maple syrup.

Video

Notes

Recipe tips.

Use a thick, slightly stale bread sturdy enough to absorb the custard. Other ideas include brioche, challah, and stale French bread, and aim for slices about ¾ to 1 inch thick.
Replace the cinnamon and nutmeg with an equal amount of Pumpkin Pie Spice.
Use room temperature eggs. Cold eggs don't incorporate as well and can leave white streaks on the toast.
If the bread slices absorb too much custard, they can become soggy and fall apart. Not cooking the slices all the way or stacking them after cooking can also cause soggy slices.

Prep ahead of time. The custard can be made up to 24 hours in advance and refrigerated in an airtight container until use. If needed, slice the bread the day before as well.

Store leftovers in an airtight container or a resealable plastic bag. If stacking, place parchment paper between layers. Store in the refrigerator for 3-5 days or in the freezer for 2-3 months.

Nutrition