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Pumpkin French Toast Breakfast: A Delicious Fall-Inspired Recipe

A Delicious Fall-Inspired Recipe
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★★★★★

4.7 from 9 reviews

This Pumpkin French Toast recipe is a delightful fall-inspired breakfast that combines the comforting flavors of pumpkin, warm spices, and rich brioche or challah bread. Perfect for chilly mornings, it’s an easy-to-make dish that’s both festive and satisfying, served with maple syrup, nuts, and optional powdered sugar or whipped cream for extra indulgence.

Ingredients

Scale

For the Pumpkin Batter

  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 1 cup milk (or a non-dairy alternative)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar (optional, for sweetness)

For the French Toast

  • 4 slices of thick bread (like brioche or challah)
  • Butter or oil for cooking

For Serving

  • Maple syrup
  • Powdered sugar (optional)
  • Chopped pecans or walnuts (optional, for topping)
  • Whipped cream (optional)
  • Crispy bacon or sausage (optional, for savory balance)

Instructions

  1. Prepare the Pumpkin Batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk thoroughly until well combined. Allow the batter to rest for a few minutes to let the flavors meld.
  2. Heat the Skillet: Preheat a large skillet or griddle over medium heat. Add about a tablespoon of butter or oil to coat the surface evenly, preventing sticking and adding flavor.
  3. Soak the Bread: Dip each slice of bread into the pumpkin batter, ensuring both sides are fully coated. Let the bread soak for a few seconds on each side to absorb the mixture well without becoming overly soggy.
  4. Cook the French Toast: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on one side, or until a golden brown crust forms. Flip and cook for another 3 to 4 minutes until the other side is also golden and the bread is cooked through. Repeat with remaining slices, adding more butter or oil to the pan as needed.
  5. Assemble and Serve: Stack two slices of French toast on each plate. Drizzle generously with maple syrup and sprinkle powdered sugar over the top if desired. Add chopped pecans or walnuts for a delightful crunch. For an extra special touch, add a dollop of whipped cream.
  6. Optional Savory Side: Serve alongside crispy bacon or sausage to balance the sweet flavors with some savory goodness, making the meal more hearty and satisfying.
  7. Storage Tips: If you have leftover pumpkin batter after making the French toast, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again for best texture and flavor.

Notes

  • Use thick slices of bread like brioche or challah for best results; they soak up the batter well without falling apart.
  • Adjust the sweetness by adding or omitting the brown sugar based on your preference.
  • For a dairy-free version, substitute milk with almond, soy, or oat milk and use coconut oil or dairy-free butter for cooking.
  • Be careful not to soak the bread too long to avoid sogginess and breaking.
  • Adding nuts provides crunch and enhances the fall flavors.
  • Leftover French toast can be refrigerated and reheated in a toaster or oven for a quick breakfast later.

Nutrition

Keywords: pumpkin french toast, fall breakfast recipe, pumpkin puree, cinnamon, maple syrup, easy breakfast, holiday brunch

Find it online: https://yumwithmia.com/a-delicious-fall-inspired-recipe/