Description
This Fall Pumpkin French Toast Breakfast Recipe brings warm, spiced flavors to your table. Learn to make it with personal tips and kitchen anecdotes.
Ingredients
Scale
- French Toast Base:
- 8 slices day-old challah or brioche (about 1-inch thick)
- 2 large eggs
- 1/2 cup pumpkin puree (100% pure, not pie filling)
- 1/2 cup whole milk (or half-and-half)
- Pumpkin Spice Blend:
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or homemade blend)
- Cooking Essentials:
- 2 tablespoons unsalted butter, for cooking
- Garnish & Serve:
- Real maple syrup, for drizzling
- Whipped cream (optional)
- Toasted pecans (optional)
- Powdered sugar (optional)
Instructions
- Whisk the Batter: First things first, grab a wide, shallow dish – something that your bread slices can comfortably lay flat in. Whisk together those eggs, pumpkin puree, milk, brown sugar, vanilla extract, and pumpkin pie spice until it’s all beautifully combined. You want it smooth, no lumps of pumpkin hanging out! This is where the whole house starts to smell like autumn, I swear. I always take a moment to just breathe it in. Don’t be shy with the whisk, get it really aerated; it helps the bread soak up all that goodness.
- Dip the Bread: Now, for the bread. Remember, slightly stale is best! Take each slice and gently, quickly, dip it into your pumpkin batter. Don’t let it sit too long, especially if your bread isn’t super dense, or you’ll end up with a soggy mess. We’re aiming for coated, not drowned. I once left a slice soaking for what felt like an eternity, and it practically disintegrated when I tried to lift it. Oops! A quick flip, and you’re good to go.
- Heat the Griddle: Get your large skillet or griddle heating over medium heat. Melt a good pat of butter – maybe a tablespoon or so – until it’s shimmering. You want that butter to be just starting to brown, but not burnt, because that’ll affect the flavor of your Fall Pumpkin French Toast Breakfast. This is where the magic really starts to happen, the sound of the butter sizzling is just so satisfying, honestly.
- Cook the French Toast: Carefully place your batter-coated bread slices onto the hot, buttered griddle. Don’t overcrowd the pan; give them space to breathe and brown evenly. Cook for about 3-4 minutes per side, or until they’re golden brown and look absolutely irresistible. You’ll see those beautiful caramelized edges forming. Sometimes I get impatient and flip too early, only to find a pale, sad side. Learn from my mistakes, wait for that golden hue!
- Keep Warm: As each batch of French toast finishes cooking, transfer them to a baking sheet and keep them warm in a low oven (around 200°F or 90°C) while you cook the remaining slices. This ensures everyone gets to enjoy warm French toast, not cold. I used to just stack them on a plate, and the bottom ones would get cold and lose their crispness. Lesson learned, a warm oven is your friend here.
- Serve It Up: Once all your pumpkin French toast is cooked, it’s time for the best part – serving! Stack them high on plates, drizzle generously with real maple syrup, and if you’re feeling fancy, a dollop of whipped cream and a sprinkle of toasted pecans. The smell, the warmth, the spices – it’s pure fall comfort. I often add a dusting of powdered sugar too, just because it looks pretty, and honestly, who doesn’t love a little extra sweetness with their Fall Pumpkin French Toast Breakfast?