Description
This Pumpkin French Toast recipe is a delicious autumn-inspired breakfast featuring a rich custard made with pumpkin puree, warm pumpkin pie spices, and a hint of maple syrup. Perfectly golden and tender slices of bread are pan-fried in butter for a comforting, festive morning treat. Serve warm with cinnamon, powdered sugar, and extra maple syrup for an irresistible flavor combination.
Ingredients
Scale
Pumpkin French Toast
- ⅓ cup pumpkin puree
- ¼ cup regular or non-dairy yogurt (option to use 2 eggs instead)
- 1 cup unsweetened oat or almond milk (option to use regular milk or cream)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spices
- 2 tablespoons maple syrup (optional)
- 1 loaf regular or gluten free bread (about 16 slices)
- Regular or vegan butter for frying
Pumpkin Pie Spices
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
Pumpkin French Toast Toppings
- Cinnamon
- Powdered sugar
- Maple syrup
Instructions
- Prepare the custard mixture: In a medium mixing bowl, combine the pumpkin purée, non-dairy yogurt (or eggs if using), unsweetened oat or almond milk, pumpkin pie spice blend, maple syrup (if using), and vanilla extract. Mix well until all ingredients are thoroughly combined into a smooth custard.
- Heat the skillet: Place a medium skillet over medium heat and add 1-2 teaspoons of regular or vegan butter. Allow the butter to melt and begin sizzling, then use a spatula to spread it evenly across the skillet surface to prevent sticking.
- Soak the bread slices: Quickly dip 2 to 3 slices of bread—depending on your skillet size—into the pumpkin custard mixture, allowing each slice to soak up the custard but not become overly soggy.
- Cook the French toast: Immediately transfer the soaked bread slices to the hot skillet. Cook for 2 to 3 minutes on one side, or until golden brown. Flip the slices using a spatula and cook for another 2 to 3 minutes until golden and cooked through on the other side.
- Repeat cooking: Remove the cooked French toast to a plate or wire cooling rack. Repeat the soaking and cooking process with the remaining bread and custard mixture until all slices are cooked, yielding about 16 pieces.
- Serve: Serve the pumpkin French toast warm, topped with a sprinkle of cinnamon, powdered sugar, and/or a drizzle of maple syrup according to your preference.
Notes
- You can substitute yogurt with 2 eggs if preferred for a richer custard.
- Use gluten-free bread if needed for dietary restrictions.
- Non-dairy milk such as almond or oat milk can be used to keep the recipe dairy-free.
- Adjust the amount of pumpkin pie spice to taste for a milder or stronger flavor.
- Use vegan butter or oil to make the recipe vegan-friendly.
- Serve immediately for the best texture; French toast may become soggy if left to sit too long.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
