Change up your typical french toast for fall with this Pumpkin French Toast recipe with cinnamon and nutmeg.
One of my favorite breakfasts is French Toast. This eggy bread with cinnamon and nutmeg, topped with butter and maple syrup will always be welcome at my breakfast table. So of course, when fall comes around and everyone turns their attention to pumpkin and spices, we change up our french toast recipe too.
There are a lot of Pumpkin French Toast recipes out there. I was going to try one, but when I saw the long list of ingredients, I decided to make my own version instead. I really prefer to keep things easy and simple in the kitchen.
There’s no need to over-complicate a simple dish. This french toast recipe has only 7 ingredients. Mix up the egg wash, dip the bread, cook it on the griddle and serve it with butter and maple syrup. Easy as that.
This recipe is easier than some more complicated versions, because it uses typical ingredients that you likely have in the house already. It calls for bread, milk, egg, pumpkin puree, cinnamon, nutmeg, butter and syrup.
If you don’t have any nutmeg, you can leave it out. You can also substitute the cinnamon and nutmeg for a pumpkin pie spice, if you have it.
Step One: Mix up the French Toast batter.
Put the eggs, milk, pumpkin, cinnamon, nutmeg and vanilla into a bowl and whisk it all up until smooth.
Step Two: Soak the Brioche bread.
Add one piece of bread at a time to the bowl and let the bread soak up some of the liquid. It only takes about 5 seconds per side. Any longer and the bread might become too soggy.
Step Three: Cook the French Toast on the griddle
Add the butter to the griddle over medium heat and allow it to heat up and get the butter sizzling before you add the bread. It will take about 5-8 minutes per side to cook properly. If the bread is browning fast than that, the heat is up too high.
It takes time to cook the egg mixture in the bread. If you take if off too soon, it might be soggy and uncooked in the center.
You might also notice that there isn’t any sugar added to the batter. Many recipes add brown sugar. I don’t think the extra sugar is necessary, especially if you’ll be using syrup.
For the pumpkin puree, you can use canned or fresh pumpkin. In the UK, where I live, it’s difficult to find fresh pumpkins, so I stock up on pumpkin puree whenever the holidays come around. I can always find it on the “U.S. favorites” aisle of my grocery
What Bread To Use
The best bread for making french toast is brioche. Brioche bread is similar to a pastry, with a high egg and butter content that gives it a rich and tender crumb. The slightly sweet flavor and soft spongy texture is perfect for french toast.
It soaks up the batter well and it bakes up well. If you can’t find brioche, you can use any white or wheat bread, as to your own preference, but look for one that’s sliced slightly thicker.
Other Breakfast Recipes to Try:
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Pumpkin French Toast
- 3 tbsp butter divided
- 4 slices brioche bread
- 2 eggs
- 1/2 cup milk
- 1/4 cup pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp vanilla extract optional
- 1/4 cup maple syrup
- Whisk together the egg, milk, pumpkin puree, cinnamon, nutmeg and vanilla in a flat-bottom bowl.
- Preheat an electric griddle to 350 degrees (or a large non-stick skillet on medium heat). Add 1 tbsp butter and spread it to coat the bottom of the pan.
- Soak one piece of bread at a time, allowing it to soak for around 15 seconds per side. Add it immediately to the skillet and continue soaking the rest of the bread and adding them to the skillet.
- Cook until golden brown on the bottom, about 4-5 minutes. Turn down the heat if the bread becomes brown too quickly. Time is needed to cook the egg mixture that has soaked into the bread. Flip and continue cooking an additional 4 minutes or until the other side is golden.
- Add two pieces per plate, top with remaining butter and maple syrup.
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