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Pumpkin French Toast BreakfastIngredients Recipe

Pumpkin French Toast BreakfastIngredients Recipe
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5.1 from 21 reviews

This Pumpkin French Toast recipe is a cozy, festive breakfast option that combines rich pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. Perfect for fall mornings, this dish features thick slices of brioche or challah bread soaked in a creamy pumpkin batter, cooked to golden perfection, and topped with maple syrup, powdered sugar, and crunchy nuts. Ideal for those seeking a comforting yet flavorful start to the day.

Ingredients

Scale

For the Pumpkin French Toast Batter

  • 4 slices thick bread (brioche or challah)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 1 cup milk or non-dairy alternative
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar (optional)

For Cooking and Serving

  • Butter or oil, for cooking (about 2 tablespoons)
  • Maple syrup, for serving
  • Powdered sugar, for garnish (optional)
  • Chopped pecans or walnuts, for topping (optional)
  • Whipped cream, for garnish (optional)
  • Crispy bacon or sausage, for serving (optional)

Instructions

  1. Prepare the batter: In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until well combined and let the flavors meld for a few minutes.
  2. Preheat the skillet: Heat a large skillet or griddle over medium heat. Add about a tablespoon of butter or oil to coat the cooking surface evenly.
  3. Soak the bread slices: Dip each slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Let the bread soak for a few seconds to absorb the mixture but not become soggy.
  4. Cook the French toast: Place the soaked bread slices onto the preheated skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook the other side for another 3-4 minutes. Repeat for remaining slices, adding more butter or oil as needed.
  5. Serve with toppings: Stack two slices on a plate. Drizzle generously with maple syrup and sprinkle powdered sugar on top if desired. Add chopped pecans or walnuts for texture and crunch.
  6. Add optional garnishes: For an extra festive touch, place a dollop of whipped cream on top. Serve alongside crispy bacon or sausage for a savory balance if preferred.
  7. Store leftover batter: If you have any leftover pumpkin batter, transfer it to an airtight container and refrigerate for up to 2 days. Stir well before using again.

Notes

  • Use thick, sturdy bread like brioche or challah to prevent sogginess.
  • Non-dairy milk alternatives such as almond or oat milk work well for dairy-free options.
  • Adjust sweetness by omitting or adding more brown sugar according to taste.
  • Cooking temperature should be medium to avoid burning while ensuring the inside cooks through.
  • Leftover French toast can be reheated in a toaster or oven for best texture.
  • Optional toppings like whipped cream and nuts add complementary flavors and textures.

Nutrition

Keywords: pumpkin french toast, fall breakfast, pumpkin puree recipe, cinnamon french toast, autumn brunch, pumpkin spice breakfast

Find it online: https://cheflenacooks.com/pumpkin-french-toast-breakfastingredients-recipe/