Serves 9
45 min
Pumpkin French Toast
Recipe GLPRea30ad7d6f1742
Warm, spiced pumpkin French toast with tender bread infused with autumn flavors. This classic breakfast dish features a custard-like egg mixture enriched with pumpkin puree and warming spices like cinnamon, ginger, and nutmeg. Serve hot with butter and maple syrup for an indulgent morning treat.
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Ingredients
Butter, for cooking and serving
4 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons packed light brown sugar
3/4 cup milk
1/2 cup pumpkin puree
9 slices Texas toast (or thick-cut white bread such as challah or French bread)
1 teaspoon vanilla extract
Directions
Preheat an electric griddle to 350°F. (Alternatively, you can heat a non-stick skillet over medium heat.) In a medium mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, and nutmeg until fully combined and smooth.
Pour the pumpkin egg mixture into a shallow dish for easy dipping. Lightly butter the hot griddle. One slice at a time, dip each bread slice into the mixture, allowing it to absorb for a few seconds on each side, gently squeezing to help the custard reach the center. Avoid oversaturating—the bread should be coated but not dripping.
Place the coated bread slices onto the buttered griddle. Cook until the bottom is golden brown and crispy, about 3 to 4 minutes. Once the first side is cooked, butter the griddle again, carefully flip each slice, and cook the other side until it is also golden brown and cooked through, about 3 to 4 minutes more. The internal temperature should reach 160°F to ensure the egg is safely cooked.
Transfer the finished French toast to a serving platter and keep warm. Serve immediately with butter and warm maple syrup.
