Description
A delicious breakfast recipe featuring pumpkin puree and warm spices for a flavorful twist on classic French toast.
Ingredients
Scale
- 4 slices of thick bread (like brioche or challah)
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 cup milk (or a non-dairy alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons brown sugar (optional, for sweetness)
- Butter or oil for cooking
- Maple syrup, for serving
Instructions
- In a bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar.
- Heat a skillet or griddle over medium heat and melt butter or oil.
- Dip each bread slice into the pumpkin mixture, coating both sides evenly.
- Place the soaked bread on the skillet and cook for 2-3 minutes per side until golden brown.
- Repeat with the remaining slices.
- Serve warm with maple syrup.
Notes
- Use stale bread for better absorption.
- Adjust spices to your taste.
- Non-dairy milk works well for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: pumpkin french toast, breakfast, fall recipe