French Toast is always good. But why not make it unforgettable? Spoil yourself with this indulgent breakfast (or lunch or dinner or even dessert) and let the good times ensue!
I got the idea for this recipe when my mom admitted to a total addiction to pumpkin spice latte. The flavors of pumpkin blend with the maple flavors of the syrup and the savory butter to create the most heavenly breakfast imaginable.
I make these now for my mom at Thanksgiving and Mother’s Day because she deserves it. And so do you!
Although the idea of Pumpkin French Toast sounds amazing to me, your guests may raise an eyebrow. Pumpkin… in French toast?? My advice? Ignore their questionable looks and just present them with a plateful with some warm syrup and cold butter and soon, you won’t hear anything but “Mmmmmmm”.
The pumpkin in this recipe gives this crispy-on-the-outside French toast creation a sublime and custardy center that is simply marvelous. Try this. You won’t regret it.
What type of bread should I use?
I have a confession.
I can make one helluva pancake perfectly. But for a long time, every time I made French toast, it was never perfect. I tried many, many times but it felt like a curse was upon me. So I figured more research was needed. I went back to basics and simply accumulated tips from the best cooks I know.
Turns out, I was using bread that was too fresh. Sounds counterintuitive, I know, but you want your bread a little too stale to make sandwiches with for the best French toast possible. Letting the bread get a little stiff makes your job easier and the end product even crispier and more delicious.
Even if it’s a hearty bread like challah or brioche, all breads soften completely – especially with canned pumpkin weighting it down. So, go with the stiff stuff.
FAQs & Tips
How do I prep and store French toast?
You can make the liquid custard beforehand and refrigerate for no longer than two days. You can also slice your bread and store it at room temperature or refrigerate it even for added stiffness! Keep leftovers no longer than three days.
What do I serve this French toast with?
Serve your syrup hot and infused, perhaps, with apple or cinnamon, think warmth and Fall flavors.
The Fancier the Bread, The Fancier the Toast
So try buttery, melty, heavenly French brioche bread for this and swoon, literally, at the flavor.
Serving Suggestions
Serve this as the star of your breakfast or perhaps save it for a special occasion. Mother’s Day brunch, perhaps? I serve mine whenever I host brunch. I put out a spread that also includes Hash Brown Breakfast Casserole, Breakfast or Dessert? Banana Split Crepes, and my Perfect Baked Eggs.
Pumpkin French Toast
Ingredients
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 4 large eggs
- 2 tablespoons packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 10 thick-cut slices of toast or white bread
- Butter
Instructions
- Preheat an electric griddle to 350°F or warm up a non-stick skillet over medium heat.
- In a large mixing bowl, whisk together the milk, pumpkin puree, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger until the mixture is smooth and well combined. Pour this mixture into a shallow dish for easy dipping.
- Lightly butter the griddle. Dip each slice of bread into the egg mixture, allowing a few seconds for it to soak in. Gently press the bread to ensure the mixture soaks into the center, then flip and coat the other side.
- Place the soaked bread on the griddle and cook until the bottom is golden brown. Then, butter the griddle again, flip the French toast, and cook until the other side is also golden brown.
- Serve your Pumpkin French Toast warm with butter and a drizzle of maple syrup for a truly comforting breakfast.
Leave a Comment