Pumpkin French Toast
User Reviews
5
Pumpkin French Toast
Description
Pumpkin French Toast begins by whisking eggs with milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon to create a creamy, flavorful custard. Thick slices of bread, such as Texas toast, are soaked in this mixture ensuring even coating on both sides. Cooking in a buttered skillet over medium-low heat allows the custard to set and the bread to develop a golden-brown crust without burning.
The spices and pumpkin provide a warm, autumnal flavor profile with a balanced sweetness from the brown sugar. The bread retains softness inside while the exterior crisps slightly, offering a pleasant contrast in texture.
This dish works well for breakfast or brunch during cooler months. Using thick-sliced bread helps prevent sogginess and holds the custard well. Variations in milk type and sugar grade modestly affect richness and sweetness, depending on preference.
Ensure to use pure pumpkin puree rather than pumpkin pie mix for accurate flavor. Substitutions with nondairy milk are feasible but will alter taste and texture.
Ingredients
- 4 egg large
- 2/3 cup milk
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 12 lices Texas toast or similar thick-sliced bread
Instructions
- Heat large skillet or griddle over medium-low heat.
- In a large bowl, whisk eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, and cinnamon together until well-combined.
- Pour the pumpkin mixture into a large shallow dish.
- Add the bread to the dish and turn to coat both sides.
- Add butter to the skillet and swirl to coat.
- Place the coated bread in the skillet.
- Cook for about 3 minutes, or until golden brown.
- Flip the bread and continue cooking until the other side is also golden brown, about 2-3 minutes.
- Repeat with remaining bread.
Notes
- Any milk from skim to whole can be used; whole milk yields a richer custard.
- Almond or other nondairy milks are acceptable substitutes but may change flavor and texture.
- Use pumpkin puree, not pumpkin pie mix, for the best pumpkin flavor without extra spices or sugar.
- Light or dark brown sugar can be used; dark brown sugar provides a deeper flavor.
- Pumpkin pie spice can be replaced by a homemade blend if unavailable.
- Choose thick-sliced breads such as Texas toast or Artesano loaf to best absorb the custard without falling apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 179kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 237mg | 10% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1697IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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