Description
Extra-fluffy Pumpkin French Toast made with thick brioche, real pumpkin puree, cinnamon, nutmeg, and vanilla. Serve it warm with maple syrup for an easy fall breakfast or autumn brunch.
Ingredients
Scale
- 1/2 cup canned pumpkin puree, not pumpkin pie filling
- 4 large eggs, whisked
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 small pinch salt
- 12 slices thick-cut brioche, challah, or white bread
- Oil, butter, or cooking spray for greasing the pan
- Maple syrup for serving
- Whipped cream for serving, optional
- Powdered sugar for serving, optional
- Toasted pecans or walnuts for serving, optional
Instructions
- Add the pumpkin puree, eggs, milk, vanilla, sugar, cinnamon, nutmeg, and salt to a medium bowl or shallow baking dish.
- Whisk the custard until smooth and evenly combined, breaking apart any small pockets of pumpkin.
- Heat a griddle to 350°F or place a large nonstick skillet over medium-low heat.
- Lightly grease the cooking surface with butter, oil, or cooking spray.
- Dip one slice of bread into the pumpkin custard and coat both sides for several seconds.
- Lift the bread and let the excess custard drip back into the dish.
- Place the coated bread on the heated griddle without crowding the surface.
- Cook for 2 to 4 minutes, or until the bottom turns golden brown.
- Flip the bread and cook the second side until golden and the center no longer tastes wet or eggy.
- Transfer the cooked slice to a serving platter and repeat with the remaining bread.
- Stir the pumpkin custard between batches and adjust the heat as needed.
- Serve immediately with maple syrup, whipped cream, powdered sugar, or toasted nuts.
Notes
- Use pure canned pumpkin puree rather than sweetened pumpkin pie filling.
- Slightly stale brioche or challah absorbs the custard without falling apart.
- Keep the heat at medium-low so the centers cook before the surfaces become too dark.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked slices with parchment between them for up to 2 months.
- Nutrition information is calculated per slice using brioche bread and does not include optional toppings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Sugar: 3
- Sodium: 193
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 7
- Cholesterol: 132