Description
Delight in a cozy autumn breakfast with this Pumpkin French Toast recipe, featuring a spiced pumpkin-infused custard coating thick slices of hearty bread, cooked to golden perfection and kept warm for a comforting meal.
Ingredients
Scale
Custard Mixture
- 3/4 cup half and half
- 1/2 cup pumpkin puree (canned or fresh)
- 4 eggs
- 2 1/2 Tbsp packed light-brown sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Bread & Cooking
- 9 slices (1-inch thick) hearty white bread (such as rustic French bread or brioche)
- Butter, for griddle
Instructions
- Preheat Oven and Griddle: Preheat your oven to 225°F (about 107°C) to keep the French toast warm after cooking. Also, heat an electric griddle to 350°F (175°C) or use a non-stick skillet over medium heat for cooking.
- Make the Custard Mixture: In a shallow dish, whisk together pumpkin puree, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves until well blended. Gradually whisk in the half and half until smooth and fully combined.
- Soak the Bread: Dip each slice of bread into the pumpkin custard mixture, allowing it to soak thoroughly on one side before flipping and soaking the other, ensuring the bread absorbs enough moisture without becoming soggy.
- Cook the French Toast: Butter the griddle where the bread will cook. Place the soaked bread slices on the buttered surface and cook until the bottoms are golden brown, about 3-4 minutes. Flip each slice, add a little more butter to the griddle, and cook the other side until equally golden and cooked through.
- Keep Warm in Oven: Transfer the cooked French toast slices to the oven rack and keep warm for up to 10 minutes. This step finishes cooking the center and keeps the toast warm and ready to serve.
- Serve: Serve the pumpkin French toast warm, ideally with maple syrup or your favorite toppings such as whipped cream or toasted nuts for added texture and flavor.
Notes
- Use day-old hearty bread like brioche or rustic French bread for the best texture and soaking ability.
- Adjust the spices according to your preference, increasing cinnamon or nutmeg for a stronger flavor.
- For a richer custard, substitute half and half with heavy cream or whole milk.
- If using fresh pumpkin, roast and puree before using to match the consistency of canned pumpkin.
- This recipe freezes well; cool completely before freezing and reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Pan Cooking and Oven Warming
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 165 mg
Keywords: Pumpkin French Toast, Fall Breakfast, Spiced French Toast, Pumpkin Recipe, Autumn Breakfast Ideas
