In this Pumpkin French Toast recipe, thick slices of bread are dipped into a spiced pumpkin custard and griddle until golden. To serve, spread with salted butter, drizzle with maple syrup and dust with powdered sugar. This recipe serves 4.
How pretty are these pumpkin french toast triangles?
One of the first cookbooks that I bought for myself was about sneaking wholesome veggies into your everyday food. I only made one recipe out of the whole entire book, and it was a recipe that hid sweet potato puree in the french toast batter. Truth be told, I never was into the whole “sneaking” bit but I did make that recipe quite a bit with full disclosure about using sweet potato. And my girls ate them up!
So being that we’re full speed into fall, I decided to make a not-so-sneaky pumpkin version. Using the same concept but whisking pumpkin purée and pumpkin pie spice into the batter instead.
They really are delicious and easy too! And are the perfect breakfast for a lazy fall morning.
To Make Pumpkin French Toast You Will Need:
- eggs – Adds richness and flavor to the custard.
- pumpkin purée – Store-bought or homemade will work.
- pumpkin spice – Try making your own homemade pumpkin pie spice for this recipe!
- pure vanilla extract – Adds distinct flavor and enhances the other flavors in the dish.
- milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
- bread – I like to use a thick sliced bread like; brioche, challah or Texas toast.
- salted butter
- real maple syrup
- powdered sugar
In a shallow bowl add 4 eggs, 1/2 cup of pumpkin purée, 1 tablespoon of pumpkin spice and 1 teaspoon vanilla extract.
Whisk to combine. This helps to incorporate the pumpkin spice with the wet ingredients.
Next, pour in 3/4 cup milk.
Carefully, whisk until incorporated.
Quickly dip the both sides of the bread into the pumpkin mixture.
Let any excess pumpkin custard drip back into the bowl.
Once dipped, I like to place the slices on a wire rack that’s set into a rimmed metal baking sheet. And repeat with the remaining slices.
Preheat your griddle to 350℉ (or 180℃).
Lightly spray your preheated griddle with nonstick spray. I like to use a ghee oil spray, however coconut oil spray would be great too.
Once the underneath is deeply golden brown (about 3 to 4 minutes) flip and continue to cook.
How TO Keep French Toast Warm:
As you work in batches, transfer the cooked pumpkin french toast to a clean rimmed baking sheet and keep warm in a low 200℉ (90℃) oven.
You can leave the french toast whole or cut in half diagonally. But definitely serve them with salted butter and real maple syrup. And maybe a dusting of powdered sugar because why not?
What To Serve With Pumpkin French Toast:
- bacon, regular or maple sausage links or patties
- fresh fruit and/or berries
- coffee or tea
- for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.
How Long Will French Toast Last In The Fridge:
Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!
Can French Toast be Frozen?
Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.
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Pumpkin French Toast
- Preheat your griddle to 350℉ (or 180℃) and grease with coconut oil or nonstick spray of choice.
- In a wide bowl, whisk together the eggs, pumpkin, pumpkin spice, milk and vanilla extract.
- Work in batches, quickly dipping both sides of the bread into the pumpkin custard mixture. Allow excess batter to drip back into the bowl before placing onto the hot griddle.
- Cook for 3 to 4 minutes a side or until deeply golden brown. Make sure the centers are done, before placing the french toast on a rimmed baking sheet. Keep warm in a low 200℉ (90℃) oven. Repeat with remaining pieces of bread.
- Serve with butter, syrup and a dusting of powdered sugar and pumpkin spice.
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