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–+ servings
Pumpkin Pie Toast

Pumpkin Pie Toast

Indulge in the magic of fall with this Pumpkin Pie French Toast recipe. Perfectly spiced and drizzled with homemade syrup, it’s your new brunch favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 loaf brioche or challah bread, sliced thickly
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • to taste butter for cooking

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Skillet or griddle
  • Small saucepan

Method
 

  1. In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth.
  2. Dip each slice of bread into the pumpkin batter, soaking for a few seconds on each side.
  3. Heat a skillet or griddle over medium heat and add a pat of butter. Once melted, place the soaked bread slices onto the pan.
  4. Cook the bread for 2-3 minutes per side until golden brown.
  5. In a small saucepan, combine maple syrup, pumpkin puree, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Heat gently, stirring often until warm.

Nutrition

Calories: 300kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 140mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 6mg

Notes

Use day-old bread for better absorption without sogginess. Don't skip the vanilla extract; it enhances the flavors beautifully. For a special touch, add whipped cream or chopped pecans on top before serving. Leftovers can be stored in the fridge for up to 3 days and the syrup will last a week. Reheat for best enjoyment!
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