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A Delicious Fall-Inspired Recipe

A Delicious Fall-Inspired Recipe
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★★★★★

4.8 from 5 reviews

Enjoy a cozy and delicious Pumpkin French Toast breakfast that’s perfect for fall mornings. This recipe features thick brioche or challah bread soaked in a spiced pumpkin batter, cooked to golden perfection, and served with maple syrup and optional toppings like powdered sugar and nuts. It’s a warm, flavorful way to start your day with seasonal favorites.

Ingredients

Scale

For the Pumpkin French Toast Batter

  • 4 slices of thick bread (like brioche or challah)
  • 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 Cooking and Serving

  • Butter or oil for cooking
  • Maple syrup, for serving
  • Powdered sugar, for garnish (optional)
  • Chopped pecans or walnuts (optional, for topping)

Instructions

  1. Prepare the batter: In a large mixing bowl, combine pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, nutmeg, ginger, salt, and brown sugar if using. Whisk again until well combined and let the batter rest for a few minutes to meld the flavors.
  2. Heat the skillet: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly.
  3. Soak the bread: Dip each slice of bread into the pumpkin batter, ensuring both sides are thoroughly coated. Let the bread soak for a few seconds on each side to absorb the flavors.
  4. Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Repeat with remaining slices, adding more butter or oil as needed to prevent sticking.
  5. Serve and garnish: Stack two slices of French toast on a plate. Drizzle generously with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for extra crunch.
  6. Add finishing touches: For a festive touch, add a dollop of whipped cream on top. Optionally serve alongside crispy bacon or sausage for a savory contrast.
  7. Store leftover batter: If any pumpkin batter remains, transfer it to an airtight container and refrigerate for up to 2 days. Stir well before using again.

Notes

  • Use thick slices of bread like brioche or challah for best texture and absorption.
  • Non-dairy milk such as almond or oat milk works well as a substitute for regular milk.
  • Adjust the sweetness by adding or reducing brown sugar according to taste.
  • Ensure skillet heat is medium to avoid burning the outside before the inside cooks.
  • Leftover French toast can be reheated in a toaster or oven for best results.
  • For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.

Nutrition

Keywords: Pumpkin French Toast, Fall Breakfast, Spiced French Toast, Pumpkin Recipe, Seasonal Breakfast

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