Pumpkin French Toast
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Looking for a delicious autumn breakfast? Look no further than this luxurious Pumpkin French Toast! It’s perfect for Thanksgiving morning, Christmas morning, or just a lovely fall weekend brunch.Â
Can you really ever have too many pumpkin recipes? When fall is just around the corner, I definitely don’t think you can. Especially when it’s a decadent yet simple breakfast like this! This French toast, like all other French toast recipes, is so easy to make but gives the biggest payoff.
My whole family loved it—and I love the added nutrition the pumpkin gives.
Pumpkin French Toast Variations
If you really wanted to splurge, you could cover them with chocolate, caramel sauce, and whipped cream for a serious breakfast treat. A French toast bar is a great idea for a fall bridal shower, baby shower, or festive brunch. Offer a variety of toppings for guests to customize their french toast—or go full dessert with ice cream on top!
If you want to make a slightly healthier or heartier French toast, you can use wheat bread (and take it easy on the syrup). You can also experiment with cottage cheese as a topping or mixed with the egg mixture to get more protein.
You can use pretty much any kind of white bread with this recipe as long as it isn’t like that flimsy, delicate sandwich bread you get at the store. You know the kind—the airy bread that compresses to nothing with a little squeeze. I’ve never been a fan of that type of bread, and it especially doesn’t work well for French toast.
If using homemade bread for this recipe, I recommend using a loaf that is a day or two old as it will absorb the custard mixture better (and it won’t end up soggy).
Follow Cooking Classy
Pumpkin French Toast
Ingredients
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 4 eggs
- 2 Tbsp packed light-brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 9 slices Texas toast (or other white bread such as Challah or French bread)
- Butter , for griddle
Instructions
- Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine).
- In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.
- Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side.
- Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown.
- Serve warm with butter and maple syrup.
