Fall Pumpkin French Toast

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 servings

📝 Ingredients List

• 8 thick slices of brioche or challah bread
• 1 cup pumpkin puree (canned, not pie filling)
• 4 large eggs
• 1 cup whole milk or almond milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter (for frying)
• Optional topping: Turkey bacon strips, fried until crispy

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or non-stick frying pan
• Shallow baking dish (for dipping bread)
• Whisk
• Measuring cups & spoons
• Mixing bowl
• Spatula

Step-by-Step Beginner-Friendly Instructions

1. In a shallow baking dish, whisk together the pumpkin puree, eggs, milk, maple syrup, vanilla extract, pumpkin pie spice, and cinnamon until the mixture is smooth and fully combined.
2. Heat your skillet over medium heat and melt a tablespoon of butter until it bubbles slightly.
3. Take one slice of bread at a time and submerge it in the pumpkin custard for about 10 seconds per side, ensuring it is well-coated but not soggy. 🥣
4. Place the soaked bread into the hot skillet. Cook for 3-4 minutes per side until the edges are golden brown and the center is set.
5. While the toast cooks, prepare your side of crispy turkey bacon in a separate pan to add a savory, salty crunch that perfectly complements the sweet spices. 🥓
6. Serve warm with an extra drizzle of maple syrup and a sprinkle of cinnamon. Enjoy!

💡 Pro Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven to bring back the crisp edges.
• Substitutions: If you are out of pumpkin pie spice, simply use a mix of ginger, cloves, and extra cinnamon.
• Texture: Use day-old bread for the best results, as it absorbs the custard without falling apart.

Variations

Try adding a handful of toasted pecans or walnuts on top for extra texture, or fold in a tablespoon of cocoa powder to the custard for a chocolate-pumpkin twist.

FAQ

Can I make this dairy-free? Yes, simply swap the whole milk for oat milk or almond milk for a delicious, creamy result.

Should I peel the pumpkin? This recipe uses canned pumpkin puree for convenience and consistency, so no preparation of fresh pumpkin is needed!