Pumpkin French Toast
User Reviews
5
Pumpkin French Toast
Description
This Pumpkin French Toast uses pumpkin puree mixed with whole milk, eggs, sugar, and pumpkin pie spice to create a flavorful custard for soaking brioche bread slices. The egg mixture adds moisture and warmth from spices, while the brioche’s richness enhances the finished texture. Frying the soaked bread in butter over medium-high heat produces a nicely browned exterior while retaining a tender center.
Cooking in batches and keeping finished slices warm on a wire rack inside a low oven prevents moisture buildup and sogginess. Variations with different breads, milks, or sweeteners are noted, allowing personalization. The gentle pumpkin flavor integrates well with the sweetness and warmth of the spices for a seasonal twist on classic French toast.
This dish is suitable for a special breakfast or brunch, especially during fall when pumpkin flavors are popular. It pairs well with maple syrup, honey, or other preferred toppings.
Ingredients
- ¼ cup pumpkin puree
- ¼ cup milk whole
- 3 egg large
- 2 tablespoons sugar granulated white
- 1 teaspoon pumpkin pie spice
- 2 tablespoons butter
- 10 lices brioche bread
Instructions
- In a large bowl, add the pumpkin puree, milk, eggs, sugar, and pumpkin pie spice and whisk until smooth.
- Heat a nonstick skillet over medium high heat.
- Add about ½ tablespoon of butter to the pan and allow it to melt and coat the bottom. (use more if needed depending on the size of you pan.
- Dip one piece of bread into the egg-pumpkin mixture. Then flip it to coat the second side.
- Quickly place it carefully to the preheated and buttered pan. Repeat with other slices that will fit in the pan.
- Cook for 1-2 minutes, or until it is golden brown on the bottom and then gently flip it over and cook for another 1-2 minutes.
- Repeat with the remaining slices of bread.
- Keep slices warm by heating the oven to 175-200° F and placing a wire rack in the oven. Using a plate may make the slices soggy.
Notes
- Store leftover French toast in an airtight container refrigerated up to 2–3 days.
- Different breads such as white or honey wheat can be substituted for brioche.
- Use any preferred milk including fat-free or plant-based alternatives.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Swap pumpkin pie spice for ½ teaspoon cinnamon if desired.
- Alternative sweeteners like maple syrup or honey can replace white sugar.
- Butter can be substituted with cooking spray or neutral oils for frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 205kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 202mg | 8% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1405IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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