Pumpkin French Toast
The best Pumpkin French Toast recipe is the perfect fall breakfast, made with thick slices of bread soaked in a creamy pumpkin spice batter and cooked until golden and crisp.
Servings: 8
Calories: 92kcal
Cost: 3
Ingredients
- 4 large eggs
- 1/2 cup canned pumpkin
- 3/4 cup milk
- 3 Tablespoons light brown sugar
- 1/4 cup all-purpose flour
- dash of salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 8 thick slices bread
Instructions
- Preheat griddle or skillet over medium heat and grease well with butter.
- Mix all ingredients (except the bread) together in a shallow dish or blender and whisk until smooth. Dip bread into the batter, coating both sides. Place bread onto hot griddle or skillet and cook for a few minutes, until browned on the bottom. Flip and cook on the other side.4 large eggs, 1/2 cup canned pumpkin, 3/4 cup milk, 3 Tablespoons light brown sugar, 1/4 cup all-purpose flour, dash of salt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/4 teaspoon ground nutmeg, 8 thick slices bread
- Serve warm with syrup and powdered sugar.
Video
Notes
Bread: I like to use Sara Lee bread, Texas toast or kick it up a notch with challah or brioche bread. You could also use french bread.
Make ahead Instructions: Pumpkin french toast tastes bests made fresh but if you want to save time, you can make the batter a few hours ahead of time. Store it, covered, in the refrigerator until ready to use.
Freezing Instructions: Once cooled, store in a freezer safe bag or container and freeze for up to 3 months. Allow to thaw, then rewarm in toaster or microwave.
Nutrition
Calories: 92kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 51mg | Potassium: 116mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2557IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recipe Link
Recipe Video
