Pumpkin French Toast
A warm, spiced twist on classic French toast featuring pumpkin puree, cinnamon, and nutmeg for a cozy fall breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 large eggs eggs
- 0.5 cup pumpkin puree (not pie filling)
- 0.25 cup heavy cream
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.041666666666667 pinch salt
- 8 slice thick-cut bread (brioche or challah recommended)
- 2 tablespoon unsalted butter, divided
- powdered sugar, for serving
- maple syrup, for serving
Instructions
Preparation Steps
- In a medium bowl, whisk together eggs, pumpkin puree, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Dip each slice of bread into the egg mixture, allowing it to soak for about 30 seconds per side, then transfer to a plate.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add soaked bread slices and cook for 3–4 minutes per side, until golden brown and cooked through. Repeat with remaining butter and bread.
- Serve warm topped with powdered sugar and extra maple syrup.
Notes
Perfect for a comforting weekend brunch with family and friends.