Yield: 8 to 10 slices
Pumpkin French Toast
⭐️Test Kitchen Approved!⭐️Packed with pumpkin pie flavor, this quick and easy pumpkin French toast, served with maple syrup or powdered sugar, will disappear quickly! With its rich flavors and beautiful presentation, it’s a great option for impressing guests at a weekend brunch.
Ingredients
- 3 large eggs
- ⅔ cup whole milk
- ¾ cup pumpkin puree
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 - 10 slices brioche, French or challah bread, about 1-inch thick
Optional For Serving
- maple syrup
- powdered sugar
- butter
- whipped cream
- cinnamon
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Instructions
- In the large bowl, or shallow baking dish, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice.
- Heat a large skillet or griddle to medium to medium-low heat. Melt the butter in the pan and then dip two pieces of bread into the egg mixture, coating on both sides, and then place them in the skillet. Make sure your skillet is good and hot before adding the butter and French toast.
- Cook for about 3 to 4 minutes, then flip and cook the other side for about 2 to 3 minutes more, then remove from the skillet. If desired, you can keep the French toast warm in the oven set to 200°F. Make sure to place the French toast on a baking sheet or an oven-safe plate before keeping it warm in the oven.
- Repeat the process until you run out of bread or the wet mixture. Serve warm with all your favorite toppings!
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Notes
Store: Place any leftover Pumpkin French Toast in an airtight container and store in the fridge for up to 4 days.
Reheat: When you’re ready to enjoy it again, reheat it in the toaster or air fryer for the most crispy results. You can also use the microwave, but it will be softer.
Freeze: This pumpkin French toast freezes beautifully! Place the cooked slices on a baking sheet and freeze for about an hour. Once frozen, transfer the slices to a freezer-safe bag and store for up to 3 months. For best results, reheat from frozen using a toaster or air fryer.
Make-Ahead Tip: If you’re making this for a crowd or holiday brunch, you can prepare the pumpkin mixture the night before. Simply whisk it up and store it in the fridge overnight, so all you have to do in the morning is dip and cook the bread.
Nutrition
Serving: 1slice, Calories: 199kcal, Carbohydrates: 35g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 58mg, Sodium: 338mg, Potassium: 152mg, Fiber: 2g, Sugar: 9g, Vitamin A: 2968IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 3mg