Pumpkin French Toast Breakfast (Print View)

Thick bread soaks in spiced pumpkin custard, then sizzles to golden perfection for a cozy morning treat.

# What You'll Need:

→ Base

01 - 4 slices thick-cut bread such as brioche or challah

→ Custard Mixture

02 - 1 cup pumpkin puree
03 - 2 large eggs
04 - 1 cup whole milk or unsweetened non-dairy milk
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar, optional

→ For Cooking and Serving

11 - Butter or oil for skillet
12 - Maple syrup, for drizzling
13 - Powdered sugar, optional, for garnish
14 - Chopped pecans or walnuts, optional, for topping
15 - Whipped cream, optional, for serving

# Directions:

01 - In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth. Add vanilla extract, ground cinnamon, nutmeg, ginger, salt, and brown sugar if using. Whisk again until fully combined. Allow the mixture to rest for a few minutes to blend the flavors.
02 - Warm a large nonstick skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly.
03 - Dip each bread slice into the pumpkin custard, making sure both sides are thoroughly coated. Let the bread soak for several seconds to absorb the mixture evenly.
04 - Place the soaked bread slices onto the preheated skillet. Cook for 3 to 4 minutes on the first side until golden brown, then carefully flip and cook for another 3 to 4 minutes on the reverse side. Repeat with the remaining slices, adding more butter or oil as needed.
05 - Stack two slices of French toast per serving. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Add chopped pecans or walnuts for texture. Top with whipped cream for an extra festive touch.
06 - Refrigerate any leftover pumpkin custard for up to 2 days. Stir well before reusing.

# Notes:

01 - For crispier edges, allow the bread to soak only briefly in the custard. For extra golden crust, clean the skillet between batches and use fresh butter.
02 - Brioche and challah offer a richer flavor, but any sturdy bread works. Fresh bread prevents sogginess compared to day-old slices.

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