Simple & Cozy Pumpkin French Toast for Fall Mornings
Capture the magic of fall mornings with this incredibly easy and fast Pumpkin French Toast recipe. It's packed with pumpkin spice flavor and comes together in under 15 minutes for a cozy breakfast treat.
Equipment
- Shallow dish or pie plate
- Griddle or large non-stick skillet
Ingredients
Hauptzutaten
- 0.5 cup Pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 4 large Eggs
- 1 tsp Ground cinnamon
- 0.25 tsp Nutmeg A little dash complements the pumpkin and cinnamon perfectly.
- 2 tbsp Sugar Just enough to sweeten the batter slightly.
- 1 tsp Vanilla extract
- Oil or cooking spray For greasing your pan or griddle. Butter or coconut oil can be used.
- 12 slices Thick-cut white bread Challah, brioche, or Texas toast work well. Day-old bread is ideal.
- 0.67 cup Milk Any kind of milk works, including dairy or unsweetened non-dairy milk.
Instructions
- Make the Batter: In a shallow dish or pie plate (something wide enough to dip bread slices), whisk together the pumpkin puree, eggs, cinnamon, nutmeg, sugar, and vanilla extract until everything is well combined and smooth. Pour in the milk and whisk again until the batter is uniform. It should look like a lovely, slightly thick orange liquid.
- Prep Your Pan: Heat a lightly oiled griddle or large non-stick skillet over medium heat. You want it hot enough to sizzle a drop of water, but not so hot that it burns the French toast quickly. Medium heat is key for even cooking and that beautiful golden-brown color.
- Dip the Bread: Take one slice of thick-cut bread and carefully dip it into the pumpkin batter. Let it soak for just a few seconds on each side – you want it coated, but not totally saturated, especially if your bread isn't super thick. If using very thick bread like challah, you can let it soak a little longer.
- Cook the French Toast: Carefully place the dipped bread onto the hot griddle or skillet. Cook for 3-4 minutes per side, or until it's golden brown and cooked through. The exact time will depend on your heat and the thickness of your bread. You might need to adjust the heat slightly as you go.
- Repeat and Serve: Continue dipping and cooking the remaining bread slices, adding more oil or cooking spray to the pan as needed between batches. Serve your beautiful Pumpkin French Toast warm with your favorite toppings!
Notes
Tips for Success: Don't Over-Soak the bread, especially if not using super thick slices, to prevent them from falling apart. Medium Heat is crucial for even cooking and a golden crust. Use Day-Old Bread as it's drier and absorbs the batter better without becoming mushy.
Substitutions & Additions: Try different breads like challah, brioche, Texas toast, or pound cake. Substitute dairy milk with unsweetened non-dairy milk (almond, soy, oat). Add ground ginger or cloves for a more robust spice flavor. Swap sugar for brown sugar, maple syrup, or honey. Whisk softened cream cheese into the batter for tang, or stir in mini chocolate chips or chopped nuts.
Storage: Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster, toaster oven, or skillet for best texture, or microwave.
FAQ: Use pure pumpkin puree, not pumpkin pie filling. The batter can be made ahead and stored in the fridge for up to 24 hours; whisk before using.
Substitutions & Additions: Try different breads like challah, brioche, Texas toast, or pound cake. Substitute dairy milk with unsweetened non-dairy milk (almond, soy, oat). Add ground ginger or cloves for a more robust spice flavor. Swap sugar for brown sugar, maple syrup, or honey. Whisk softened cream cheese into the batter for tang, or stir in mini chocolate chips or chopped nuts.
Storage: Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster, toaster oven, or skillet for best texture, or microwave.
FAQ: Use pure pumpkin puree, not pumpkin pie filling. The batter can be made ahead and stored in the fridge for up to 24 hours; whisk before using.