Pumpkin French Toast Breakfast (Print Version)
Thick bread soaked in spiced pumpkin batter, cooked golden, topped with syrup and nuts—perfect fall breakfast.
# Ingredients:
→ Main Ingredients
01 -
4 thick slices brioche or challah bread
02 -
240 ml pumpkin puree
03 -
2 large eggs
04 -
240 ml milk or non-dairy alternative
→ Flavoring
05 -
5 ml vanilla extract
06 -
5 ml ground cinnamon
07 -
2.5 ml ground nutmeg
08 -
1.25 ml ground ginger
09 -
1.25 ml salt
10 -
30 g brown sugar (optional)
→ For Cooking and Serving
11 -
Butter or oil, as needed
12 -
Maple syrup, to serve
13 -
Powdered sugar, for garnish (optional)
14 -
Chopped pecans or walnuts, for topping (optional)
# Steps:
01 -
In a large mixing bowl, whisk together pumpkin puree, eggs, and milk until smooth. Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar if using. Whisk until fully combined. Allow the mixture to stand for a few minutes so flavors infuse.
02 -
Heat a large skillet or griddle over medium heat. Add approximately 15 ml butter or oil to lightly coat the surface.
03 -
Immerse each slice of bread into the pumpkin batter, allowing both sides to absorb the mixture for a few seconds.
04 -
Place the soaked bread slices onto the preheated skillet. Cook for 3–4 minutes per side until golden brown. Repeat with remaining slices, adding butter or oil as needed between batches.
05 -
Stack two slices on each plate. Drizzle generously with maple syrup. Sprinkle lightly with powdered sugar, if desired, and add chopped pecans or walnuts for crunch. Optionally, top with a dollop of whipped cream before serving.
06 -
Accompany with crisp bacon or sausage as a savoury element, if desired. Refrigerate any leftover pumpkin batter for up to 2 days, stirring before reuse.
# Notes:
01 -
To customize flavor and texture, consider mixing chocolate chips or dried cranberries into the batter prior to dipping the bread.
02 -
Sweetness can be adjusted by modifying the amount of brown sugar to taste.