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Pumpkin French Toast

A warm, cozy breakfast that combines the sweet flavors of pumpkin and spices into perfectly golden, custard-soaked bread. Perfect for fall mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Custard mixture
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 3 pieces eggs
  • 2 tbsp light brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
Bread and Cooking
  • 9 slices bread Slightly stale or day-old bread such as brioche, challah, or Texas toast.
  • Butter For cooking

Method
 

Preparation
  1. In a shallow baking dish, whisk together the milk, pumpkin puree, eggs, light brown sugar, salt, vanilla extract, pumpkin pie spice, and cinnamon until combined.
  2. Soak each slice of bread in the custard for 30 seconds per side.
Cooking
  1. Heat a large nonstick skillet over medium-low heat and melt some butter on it.
  2. Cook 2–3 slices of bread at a time, giving them about 3–4 minutes per side. Repeat until all slices are cooked.
Serving
  1. Top with powdered sugar, cinnamon butter, and maple syrup and enjoy!

Notes

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a 350°F oven for 8–10 minutes or a toaster oven at 300°F until heated through. For freezing, place cooled slices between parchment paper in a zip-top bag for up to 2 months.