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Pumpkin French Toast

A delightful blend of pumpkin and warm spices, this Pumpkin French Toast is a simple yet impressive breakfast option that brings comfort to your table.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pumpkin Mixture
  • 1/3 cup pumpkin puree Can use canned or fresh, cooked pumpkin.
  • 1/4 cup regular or non-dairy yogurt Option to use 2 eggs instead.
  • 1 cup unsweetened oat or almond milk Can use regular milk or cream.
  • 1 tsp vanilla
  • 1 1/2 tsp pumpkin pie spices
  • 2 tbsp maple syrup Optional.
Spices
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
Bread and Toppings
  • 1 loaf regular or gluten-free bread About 16 slices.
  • Regular or vegan butter for frying
  • Cinnamon For sprinkling on top.
  • Powdered sugar For serving.
  • Maple syrup For serving.

Method
 

Prepare the Mixture
  1. In a large bowl, add the pumpkin puree, yogurt (or eggs), oat or almond milk, vanilla, pumpkin pie spices, and maple syrup if desired. Mix these ingredients until they form a smooth batter.
Add Spices
  1. Add the cinnamon, nutmeg, ginger, and cloves to the mixture. Stir well so that all the spices are evenly distributed.
Dip the Bread
  1. Take your slices of bread and dip them into the pumpkin mixture. Make sure both sides are coated well. Let the excess batter drip off.
Heat the Skillet
  1. Place a skillet on medium heat and add a small amount of butter. Allow the butter to melt and coat the pan.
Cook the Bread
  1. Once the skillet is hot, carefully place the dipped bread slices into the skillet. Cook for about 3-4 minutes on each side or until golden brown.
Serve
  1. Once the French toast is cooked, remove it from the skillet and place it on a plate. Dust it with powdered sugar, sprinkle cinnamon on top, and drizzle with maple syrup before serving.

Notes

Pumpkin French Toast is best served warm. Add sliced bananas, berries, whipped cream, or crispy bacon for variations. Store leftovers in an airtight container in the refrigerator for up to 3 days.