Make Fall Pumpkin French Toast Breakfast

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

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INSTRUCTIONS

Make Pumpkin Custard:

1. Whisk eggs in shallow dish until well beaten
2. Add pumpkin puree and whisk vigorously until completely smooth (no lumps)
3. Add milk, brown sugar, and vanilla – whisk until sugar dissolves
4. Add all spices (cinnamon, nutmeg, ginger) and salt
5. Whisk until mixture is uniform orange color and smooth

Cook:

1. Heat butter in large skillet or griddle over medium heat
2. Dip bread slice in custard 10-15 seconds per side
3. Let excess drip off – bread should be saturated but not falling apart
4. Place on hot buttered pan
5. Cook 3-4 minutes first side until golden brown
6. Flip carefully and cook 2-3 minutes second side
7. Repeat with remaining slices, adding butter as needed

Serve:

1. Stack 2-3 slices per plate
2. Dust with powdered sugar
3. Drizzle with warm maple syrup
4. 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