Pumpkin French Toast Recipe
This easy Pumpkin French Toast is the perfect cozy fall breakfast! Made with pumpkin puree, warm cinnamon and pumpkin spiced custard, it comes together quickly and cooks up golden, fluffy, and full of fall flavor. Serve it with maple syrup and your favorite toppings for a delicious, simple and decadent breakfast everyone will love.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 large pan or griddle
- 1 baking sheet optional
Ingredients
- 12 slices thick, stale buttery bread
- 4 large eggs, room temperature
- ¾ (120 ml) whole milk
- ½ cup (130 g) canned pumpkin puree
- ¼ cup (50 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon or pumpkin spice
- 2 teaspoons (10 ml) vanilla extract
- 1 - 4 tablespoons unsalted butter, for cooking
Instructions
- Allow slices of brioche bread to sit out, uncovered, overnight to help dry out the bread. If the bread is still soft and fresh, arrange the slices of brioche bread on a lined baking sheet. Bake the slices in a 300 F (149 C) oven for about 15 minutes.12 slices thick, stale buttery bread
- In a large mixing bowl whisk in the eggs, pumpkin puree, milk, light brown sugar, flour, vanilla extract and ground cinnamon until smooth and well combined.4 large eggs, room temperature, ¾ (120 ml) whole milk, ½ cup (130 g) canned pumpkin puree, ¼ cup (50 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon ground cinnamon or pumpkin spice, 2 teaspoons (10 ml) vanilla extract
- Heat the pan over medium-low heat until the butter fully melts and begins to sizzle. Swirl the butter around the pan to fully coat the bottom of the pan. Dip each side of sliced bread in the spiced pumpkin custard for 30 seconds right before frying on the skillet or griddle.1 - 4 tablespoons unsalted butter, for cooking
- Place 2 - 4 slices of custard coated brioche bread onto the hot pan. Fry one side of the bread for 3 - 4 minutes or until the toast is golden brown. Flip the toasted pumpkin bread and repeat frying on the other side for 3 - 4 minutes or until golden brown. Transfer the french toast slices to a serving plate or lined baking sheet.
- When its time to serve the pumpkin french toast, top the slices with a light dusting of powdered sugar and maple syrup.
Notes
Store: Fully cool the pumpkin bread french toast. Transfer the toast to an airtight container to store in the fridge for up to 3 - 4 days.
Pumpkin French Toast Troubleshooting:
- French toast is soggy: The bread may have been soaked too long. Dip each slice just long enough to coat it well.
- French toast is burning: Lower the heat to medium or medium-low. Pumpkin and spices can brown quickly.
- French toast isn't cooking through: Reduce the heat and cook a little longer so the center has time to set without over-browning the outside.
- Bread is falling apart: Try using thicker or slightly stale bread and avoid oversoaking it.
- French toast isn't flavorful enough: Add a little extra pumpkin pie spice or cinnamon, or finish with maple syrup and your favorite toppings.
- Overnight Pumpkin French Toast: Use my recipe for Brioche French Toast Casserole. Reduce the milk to 1 ¼ cup (300 ml) and mix in ½ cup (130 g) canned pumpkin puree.
- Stuffed Pumpkin French Toast: Follow my recipe for Stuffed French Toast. Make these changes to the custard recipe only: Add ½ cup pumpkin puree (130 g) and swap the sugar for light brown sugar.
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