Pumpkin French Toast (Printable Recipe)

Fluffy pumpkin-spiced French toast served warm with syrup and crunchy toppings for a cozy fall breakfast.

# Ingredients You'll Need:

→ Bread Base

01 - 4 slices thick bread (brioche or challah)

→ Pumpkin Batter

02 - 1 cup pumpkin puree (canned or homemade)
03 - 2 large eggs
04 - 1 cup milk or non-dairy alternative
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar (optional)

→ Cooking and Serving

11 - Butter or oil for cooking
12 - Maple syrup for serving
13 - Powdered sugar for garnish (optional)
14 - Chopped pecans or walnuts (optional)

# Steps to Follow:

01 - In a large mixing bowl, combine pumpkin puree, eggs, and milk. Whisk vigorously until the mixture becomes smooth and completely homogeneous with no lumps remaining.
02 - Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the pumpkin mixture. If desired, incorporate brown sugar for additional sweetness. Whisk thoroughly until all spices are evenly distributed throughout the batter.
03 - Allow the prepared batter to sit at room temperature for a few minutes, enabling the flavors to meld together while you prepare the cooking surface and gather toppings.
04 - Place a large skillet or griddle over medium heat. Add 1 tablespoon of butter or oil, allowing it to melt completely and coat the entire cooking surface evenly.
05 - Dip each bread slice into the pumpkin batter, ensuring thorough coating on both sides. Allow bread to absorb the mixture for a few seconds per side to achieve optimal flavor saturation.
06 - Once butter is bubbling, carefully place soaked bread slices onto the hot skillet without overcrowding. Cook for 3 to 4 minutes until the underside develops a golden brown color and slight crispiness. Check color by gently lifting a corner with a spatula.
07 - Flip each slice using a spatula and cook the second side for an additional 3 to 4 minutes until golden brown and cooked through. Maintain medium heat to ensure even cooking without burning.
08 - Repeat the soaking and cooking process with remaining bread slices, adding more butter or oil to the skillet as needed between batches.
09 - Stack two slices per serving on individual plates. Drizzle generously with maple syrup and dust with powdered sugar if desired. Top with chopped pecans or walnuts for added texture and flavor.
10 - Serve immediately while hot. Consider pairing with crispy bacon or sausage for a balanced sweet and savory breakfast experience.

# Extra Tips:

01 - Allow batter to rest for a few minutes before cooking to help flavors meld together.
02 - Use thick-cut bread like brioche or challah for best texture and absorption.
03 - Leftover batter can be refrigerated for up to 2 days. Stir well before reusing.
04 - Maintain medium heat throughout cooking to prevent burning while ensuring the bread cooks through completely.
05 - Avoid overcrowding the skillet to ensure even cooking and proper browning.
06 - For a fun twist, add chocolate chips or dried cranberries to the batter before soaking.
07 - Top with whipped cream for an extra indulgent presentation.

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