INGREDIENTS
| Component | Ingredient | Amount |
|---|---|---|
| French Toast | Thick bread slices (brioche or challah) | 8 |
| Large eggs | 4 | |
| Pumpkin puree (not pie filling) | ⅔ cup | |
| Whole milk | ½ cup | |
| Brown sugar | 2 tablespoons | |
| Vanilla extract | 1½ teaspoons | |
| Ground cinnamon | 1½ teaspoons | |
| Ground nutmeg | ½ teaspoon | |
| Ground ginger | ¼ teaspoon | |
| Salt | Pinch | |
| Butter for cooking | As needed | |
| Toppings | Maple syrup | For serving |
| Powdered sugar | For dusting | |
| Fresh berries | Optional | |
| Whipped cream | Optional |
INSTRUCTIONS
Make Pumpkin Custard:
- Whisk eggs in shallow dish until well beaten
- Add pumpkin puree and whisk vigorously until completely smooth (no lumps)
- Add milk, brown sugar, and vanilla – whisk until sugar dissolves
- Add all spices (cinnamon, nutmeg, ginger) and salt
- Whisk until mixture is uniform orange color and smooth
Cook:
- Heat butter in large skillet or griddle over medium heat
- Dip bread slice in custard 10-15 seconds per side
- Let excess drip off – bread should be saturated but not falling apart
- Place on hot buttered pan
- Cook 3-4 minutes first side until golden brown
- Flip carefully and cook 2-3 minutes second side
- Repeat with remaining slices, adding butter as needed
Serve:
- Stack 2-3 slices per plate
- Dust with powdered sugar
- Drizzle with warm maple syrup
- Top with berries if desired
More Fall Recipes: Try our original Fall Pumpkin French Toast or explore breakfast ideas at AllRecipes.
Storage: Refrigerate leftovers 3 days. Reheat in toaster or oven at 350°F for best texture.
Nutritional Information: 310 calories | 10g protein | 42g carbs | 11g fat per serving
