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Pumpkin French Toast Bliss
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Pumpkin French Toast Bliss

There’s something magical about waking up to the smell of warm pumpkin spice drifting through the kitchen. This Pumpkin French Toast is cozy, flavorful, and feels like a little slice of autumn on your breakfast table. The pumpkin puree blends perfectly into the custard, giving each bite a soft, rich texture with a hint of sweetness.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 290kcal
Cost $8

Ingredients

  • 8 slices thick-cut bread brioche, challah, or Texas toast works best
  • 3 large eggs
  • 1 cup milk whole or 2% for creaminess
  • ½ cup pumpkin puree not pumpkin pie filling
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • Butter or oil for greasing the pan
  • Maple syrup whipped cream, or powdered sugar for serving (optional)

Instructions

  • Step 1: In a large mixing bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Make sure there are no lumps of pumpkin.
  • Step 2: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or a bit of oil. The butter should sizzle gently but not burn.
  • Step 3: Dip each bread slice into the pumpkin custard mixture, letting it soak for about 10 seconds per side. Shake off any excess so it doesn’t drip too much.
  • Step 4: Place the soaked bread onto the hot skillet. Cook for 2 to 3 minutes per side until golden brown and slightly crisp on the edges. Adjust the heat as needed to prevent burning.
  • Step 5: Transfer cooked slices to a plate or a cooling rack if making a large batch. Keeping them on a rack helps prevent sogginess while you finish cooking the rest.
  • Step 6: Serve warm with your favorite toppings like maple syrup, powdered sugar, or a dollop of whipped cream. Add fresh fruit or a sprinkle of pecans for extra texture.

Notes

  1. Use day-old bread for the best texture. Slightly stale bread absorbs the custard without falling apart.
  2. Don’t overcrowd the pan. Give each slice space to cook evenly and get golden edges.
  3. Keep the heat medium. Too high and the outside burns before the inside is cooked. Too low and it won’t crisp up.
  4. Make ahead for busy mornings. Prepare the custard the night before and store in the fridge. Just whisk again before dipping bread.