Description
This Pumpkin French Toast is a delightful autumn breakfast treat featuring thick slices of bread soaked in a spiced pumpkin custard and pan-fried to golden perfection. Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, and served with maple syrup and powdered sugar, it’s a cozy and delicious way to start your day during fall.
Ingredients
Scale
Custard Mixture
- 4 large eggs
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
Main
- 8 slices of thick bread (like brioche or challah)
- Butter for frying
For Serving
- Maple syrup
- Powdered sugar
Instructions
- Prepare the Custard Mixture: In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, and warm spices—cinnamon, nutmeg, ginger, and cloves—until the mixture is smooth and well combined, creating a flavorful pumpkin custard base.
- Heat the Skillet: Place a large skillet over medium heat and add a tablespoon of butter. Allow the butter to melt completely and coat the surface of the skillet to prevent sticking and add flavor.
- Soak the Bread: Dip each slice of thick bread into the pumpkin custard mixture, letting it soak for a few seconds on each side to absorb the flavors while ensuring it doesn’t become too soggy and fall apart.
- Fry the Bread: Place the soaked bread slices onto the heated skillet and cook for about 2-3 minutes per side, or until each side is golden brown and slightly crisp, ensuring a delicious texture and warm interior.
- Serve: Serve the pumpkin French toast warm, drizzled generously with maple syrup and dusted lightly with powdered sugar for added sweetness and a beautiful presentation.
Notes
- Use day-old or slightly stale bread for the best soaking without falling apart.
- Adjust the spices to your preference for more or less warmth and sweetness.
- For a dairy-free option, substitute milk with almond or oat milk and use a plant-based butter alternative.
- The pumpkin puree can be homemade or canned, but ensure it is pure pumpkin and not pumpkin pie filling for authentic flavor.
- Serve immediately for best texture; leftovers can be reheated in a skillet or oven.
