Pumpkin French Toast

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.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, fall recipe, French toast, pumpkin, pumpkin spice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 348

Author Laurie McNamara

Equipment

Presto Ceramic 22-inch Electric Griddle

Ingredients

nonstick spray like ghee oil or coconut oil, for griddle
4 large eggs
1/2 cup 100% pure pumpkin puree
1 tablespoon pumpkin pie spice
3/4 cup milk of choice
1 teaspoon vanilla extract
12 to 14 slices bread sliced thick (like brioche, challah or texas toast)

US Customary - Metric

Instructions

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition