Pumpkin Pie French Toast
This delightful Pumpkin Pie French Toast is a perfect way to enjoy the comforting flavors of pumpkin pie in a breakfast dish. It's rich, custardy, and topped with warm maple syrup – ideal for fall mornings or any day that needs a touch of cozy goodness.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 griddle or non-stick skillet
- 1 spatula
- 1 measuring cups and spoons
- 1 knife for slicing bread
Ingredients
- 8 slices bread (thick-cut, such as brioche or Texas toast)
- 1 cup milk
- 1 cup canned pumpkin puree
- 4 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- as needed tablespoons butter for greasing the pan
- as needed to taste maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the milk, canned pumpkin puree, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Preheat your griddle or non-stick skillet over medium heat. Lightly grease it with butter.
- Dip each slice of bread into the pumpkin mixture, ensuring both sides are well-coated. Allow excess mixture to drip off.
- Place the coated bread slices onto the hot griddle or skillet. Cook for about 3-4 minutes on each side, or until golden brown and slightly crispy.
- Once cooked, transfer the French toast to plates and keep warm while you finish the remaining slices.
- Serve the Pumpkin Pie French Toast warm with a drizzle of maple syrup on top.
- For added flavor, sprinkle some powdered sugar or chopped pecans on top before serving.
Notes
For added flavor, sprinkle some powdered sugar or chopped pecans on top before serving.
You can make a larger batch by doubling or tripling the recipe and keeping the cooked French toast warm in a low oven.
Leftover French toast can be refrigerated and reheated in a toaster or skillet.