Description
This easy pumpkin French toast recipe brings together the rich fall flavors of pumpkin spice and cozy weekend vibes. It’s soft, custardy, warmly spiced, and perfect for chilly weekend mornings. Enjoy a warm pumpkin breakfast treat with crispy edges and a soft center.
Ingredients
- 4 large eggs
- 1 cup half and half
- 1/2 cup canned pure pumpkin
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 8 slices Brioche or thick white bread
- Butter, maple syrup, whipped cream, chopped pecans (optional toppings for serving)
Instructions
- In a shallow dish or blender, whisk together eggs, half and half, pure pumpkin, light brown sugar, cinnamon, vanilla extract, and nutmeg until well combined and smooth.
- Heat a skillet over medium heat and melt a small amount of butter or oil.
- Dip each slice of bread into the pumpkin mixture, coating both sides well.
- Place bread onto the warm skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
- Repeat with remaining bread slices.
- Serve immediately with your favorite toppings like maple syrup, chopped pecans, or whipped cream.
Notes
- For a smoother batter, use a blender and blend all batter ingredients until smooth.
- Use a shallow dish like a pie plate for easy dipping of the bread.
- You can prepare the pumpkin French toast batter the night before and store it in the refrigerator.
- Thicker bread like brioche or Texas toast is recommended for best results.
- Half and half provides the richest flavor, but whole milk or other milk alternatives can be used, though the batter will be thinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 slices)
- Calories: 343 kcal
- Sugar: 13 g
- Sodium: 376 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.04 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 207 mg