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Pumpkin French Toast Recipe

Pumpkin French Toast Recipe

★★★★★

5.1 from 14 reviews
  • Author: lina
  • Total Time: 30 minutes
  • Yield: 16 slices 1x
  • Diet: Vegetarian

Description

This Pumpkin French Toast recipe offers a cozy and delicious twist on traditional French toast by incorporating pumpkin puree and warming pumpkin pie spices. Perfect for fall breakfasts or brunches, it uses a blend of pumpkin puree, yogurt, and oat or almond milk to create a rich custard mixture that soaks into bread before being pan-fried to a golden brown. Topped with cinnamon, powdered sugar, and maple syrup, this comforting dish is both flavorful and inviting.

Ingredients

Scale

Main Ingredients

  • 1/3 cup pumpkin puree
  • 1/4 cup regular or non-dairy yogurt (or 2 eggs as an option)
  • 1 cup unsweetened oat or almond milk (or regular milk or cream as option)
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp maple syrup (optional)
  • 1 loaf regular or gluten-free bread (about 16 slices)
  • Regular or vegan butter for frying

Spices for Custard

  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves

Toppings

  • Cinnamon
  • Powdered sugar
  • Maple syrup

Instructions

  1. Prepare the custard mixture: In a medium mixing bowl, combine the pumpkin puree, non-dairy yogurt (or eggs if using), unsweetened oat or almond milk, pumpkin pie spice, maple syrup (if using), and vanilla extract. Whisk well until fully blended and smooth.
  2. Heat the skillet: Place a medium skillet over medium heat and add 1 to 2 teaspoons of vegan or regular butter. Once the butter is sizzling and evenly coats the skillet, it’s ready for cooking the French toast.
  3. Soak the bread slices: Quickly dip 2 to 3 pieces of bread (depending on skillet size) into the pumpkin custard, ensuring both sides are well-coated but not overly soaked to avoid sogginess.
  4. Cook the French toast: Immediately place the soaked bread slices in the hot skillet. Cook each side for 2 to 3 minutes until golden brown. Flip carefully with a spatula and cook the other side until equally golden and cooked through.
  5. Repeat cooking: Continue soaking and cooking the remaining bread slices until all custard is used and you have about 16 slices cooked perfectly.
  6. Serve with toppings: Serve the pumpkin French toast warm, sprinkled with cinnamon, powdered sugar, and drizzled with maple syrup as desired.

Notes

  • You can substitute non-dairy yogurt with 2 eggs if preferred for the custard base.
  • Use either regular or gluten-free bread depending on dietary needs.
  • Adjust the amount of maple syrup in the custard or as a topping to suit your sweetness preference.
  • For a richer custard, whole milk or cream can be used instead of plant-based milk.
  • Cooking time per side may vary depending on the thickness of the bread slices.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 220
  • Sugar: 7g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 25mg

Keywords: Pumpkin French Toast, autumn breakfast, pumpkin puree, fall recipe, vegetarian breakfast, gluten free French toast option

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Find it online: https://yummybylina.com/pumpkin-french-toast-recipe/