Description
This Pumpkin French Toast recipe combines the rich flavors of pure pumpkin and warm spices with creamy half and half and eggs for a decadent breakfast treat. Thick slices of brioche or Texas toast are soaked in a smooth pumpkin-spiced custard, then pan-fried to golden perfection. Serve with classic toppings like maple syrup, whipped cream, and pecans for an indulgent morning meal that captures the essence of fall.
Ingredients
Units
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Custard Mixture
- 4 large eggs
- 1 cup half and half
- 1/2 cup canned pure pumpkin
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
Bread
- 8 slices brioche or thick white bread (Texas toast or thick, sturdy white sandwich bread)
Toppings (Optional)
- Butter
- Maple syrup
- Whipped cream
- Chopped pecans
- Buttermilk syrup
- Sprinkle of pumpkin pie spice
Instructions
- Prepare the Custard Mixture: In a shallow dish or blender, whisk together the eggs, half and half, canned pure pumpkin, light brown sugar, ground cinnamon, vanilla extract, and ground nutmeg until the mixture is smooth and well combined. Using a blender will give a smoother custard batter.
- Heat the Skillet: Place a skillet or griddle over medium heat and melt a small amount of butter or use a neutral oil like canola or vegetable oil to coat the surface.
- Dip the Bread: Dip each slice of bread into the pumpkin custard mixture, making sure both sides are evenly coated. For thicker breads such as brioche or Texas toast, soak for several seconds to absorb the custard well; thin sandwich bread requires only a quick dip.
- Cook the French Toast: Place the soaked bread slices onto the warm skillet and cook for 2 to 3 minutes per side, until the bread is golden brown and cooked through. Repeat with remaining slices in batches as needed.
- Serve: Serve the pumpkin French toast immediately with your choice of optional toppings like butter, maple syrup, whipped cream, chopped pecans, buttermilk syrup, or a sprinkle of pumpkin pie spice to enhance the flavors.
Notes
- Using an electric griddle can be helpful as it holds multiple slices (6-8) at once for efficient cooking.
- Half and half adds a rich creaminess to the custard; you may substitute with whole milk or milk alternatives but expect a thinner batter and slight difference in richness.
- Choose thick, sturdy bread like brioche or Texas toast to soak up the custard properly without falling apart.
- The batter can be prepared the night before and refrigerated, especially if made in a blender, making morning assembly easy and quick.
- Adjust soaking times based on bread thickness to avoid sogginess or dryness.
