Pumpkin French Toast

Name: Pumpkin French Toast
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 2 large eggs; ¼ cup milk; ¼ cup pumpkin puree; 1 teaspoon pumpkin pie spice; ½ teaspoon ground cinnamon; 2 tablespoons brown sugar; 8 lices brioche bread; 1-2 tablespoons salted butter; Chopped Pecans; honey or syrup; ½ cup salted butter; ⅓ cup pumpkin puree; 3 tablespoons honey; ½ teaspoon pure vanilla extract; ½ teaspoon pumpkin pie spice

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 servings
Course
Breakfast
Cuisine
American

Pumpkin French Toast

Felix Long

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This delicious Pumpkin French Toast recipe is quick, easy, and filled with warm pumpkin spice flavors that will delight your whole family! Whether for a cozy Saturday morning or a festive Christmas breakfast, this perfect fall breakfast is sure to be a hit with the entire family!

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Ingredients

Servings

Pumpkin French Toast

2 large eggs
¼ cup milk
¼ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
2 tablespoons brown sugar
8 lices brioche bread
1-2 tablespoons salted butter
Chopped Pecans (optional)
honey or syrup for serving

Whipped Pumpkin Butter

½ cup salted butter softened
⅓ cup pumpkin puree
3 tablespoons honey
½ teaspoon pure vanilla extract
½ teaspoon pumpkin pie spice

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Instructions

For the Pumpkin French Toast

In a large bowl, whisk together the egg, milk, pumpkin, pumpkin pie spice, cinnamon, and brown sugar until well combined.
Preheat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt.
Working in batches, dip each slice of brioche bread into the pumpkin mixture, allowing it to soak for a few seconds on each side.
Place the soaked bread onto the preheated skillet or griddle and cook for about 2-3 minutes on each side until golden brown and cooked through. Add remaining butter and continue to dip and cook the french toast until is has all been cooked. Keep finished slices warm in a warm oven until ready to serve.
Remove the french toast from the skillet and serve with a dollop of whipped pumpkin butter. Garnish with chopped nuts and drizzle with honey or syrup before serving.

For the Whipped Pumpkin Butter

In a mixing bowl, beat the room temperature butter until smooth, about 3 minutes on medium speed.
Add the pumpkin puree, honey, vanilla extract, and pumpkin pie spice to the bowl.
Continue beating the mixture until all the ingredients are well incorporated and the texture is creamy, approximately 3 minutes on high speed. If mixing by hand, it may take double the time. Set aside or refrigerate until ready to use.

Notes

Storage & Make Ahead
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Freeze slices in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat: Thaw in the refrigerator overnight if frozen. Reheat in a skillet, toaster oven, or microwave.
Make Ahead: Prepare the custard mixture and soak the bread the night before. Store soaked bread in an airtight container in the refrigerator and cook in the morning. You can also make the whipped pumpkin butter ahead of time and store it in individual serving-sized containers for convenience.