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Pumpkin French Toast Breakfast
Flona

Pumpkin French Toast Breakfast

Thick bread slices soaked in spiced pumpkin custard with cinnamon nutmeg ginger—golden french toast ready in 25 minutes for fall brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices thick bread brioche or challah
  • 1 cup pumpkin puree canned or homemade
  • 2 large eggs
  • 1 cup milk or non-dairy
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 2 Tbsp brown sugar optional
  • butter or oil for cooking
For Serving
  • maple syrup
  • powdered sugar optional
  • chopped pecans or walnuts optional

Equipment

  • Large shallow bowl
  • Large skillet or griddle
  • Whisk
  • Spatula

Method
 

  1. Whisk pumpkin puree, eggs, milk smooth in wide bowl. Add vanilla, cinnamon, nutmeg, ginger, salt, brown sugar. Rest 5 minutes.
  2. Heat skillet medium. Add 1 Tbsp butter to coat.
  3. Dip bread slices in batter. Soak 10-15 seconds per side.
  4. Cook slices 3-4 minutes per side until golden. Add butter between batches.
  5. Stack 2 slices per plate. Drizzle maple syrup. Dust powdered sugar, add nuts.

Notes

Use thick day-old bread. Wide bowl for full slices. Medium heat prevents burning.