Pumpkin French Toast
User Reviews
5
Pumpkin French Toast
Description
This Pumpkin French Toast recipe starts by whisking together eggs, milk, vanilla, ground cinnamon, pumpkin pie spice, brown sugar, and pumpkin puree. Thick slices of bread, preferably Texas toast or brioche for their sturdy and tender qualities, are fully coated in this pumpkin-infused custard. Cooking in butter on medium heat allows the exterior to develop a golden crust while the inside remains soft and custardy.
The spices and pumpkin add seasonal warmth and subtle sweetness, transforming traditional French toast into a festive dish. The final step of serving with syrup, cinnamon-sugar, and powdered sugar provides additional layers of sweetness and texture contrast.
The recipe yields about eight pieces and serves 4 to 6 people depending on appetite. It suits a weekend breakfast or holiday brunch when a more indulgent, seasonal flavor is desired.
Ingredients
- 4 tablespoons butter
- 4 egg large
- 1 cup milk
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- ⅔ cup pumpkin not pumpkin pie filling, puree
- syrup or cinnamon-sugar, for serving
- powdered sugar or cinnamon-sugar, for serving
- 8 white bread Texas toast or sliced brioche bread are my favorites, thick slices
Instructions
- Preheat a skillet or griddle to medium heat.
- In a medium bowl whisk together eggs, milk, vanilla, cinnamon, pumpkin pie spice, brown sugar, and pumpkin puree.
- Melt one tablespoon of butter on your preheated skillet/griddle and spread it out to cover as much of the pan as possible. While butter is melting, dredge a slice of bread in the pumpkin mixture, tossing to coat all sides.
- Transfer soaked bread to the pan. Repeat with 1-2 pieces of bread (as much as you have room for in your pan). Cook each for 2-3 minutes, flip and cook another 2-3 minutes until golden brown.
- Transfer to a plate, cover to keep warm, and repeat process until all of your bread/pumpkin mixture is used up. (Melt another tablespoon of butter between each batch)
- Serve warm with syrup, cinnamon-sugar, and powdered sugar (I like to use all three!) as desired.
Notes
- This recipe yields about eight servings, enough for four to six people depending on portion size.
- Texas toast or sliced brioche bread works best as they hold the custard well without falling apart.
- Serve warm with syrup, cinnamon sugar, and powdered sugar for complementary sweetness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 354mg | 15% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 6719IU | 134% |
| Vitamin C | 2mg | 2% |
| Calcium | 262mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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