Ingredients
- Bread (Challah or Brioche recommended): 6 slices
- Pumpkin Puree: 1/2 cup
- Eggs: 2 large
- Milk: 1/4 cup
- Pumpkin Pie Spice: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- Maple Syrup: For serving
- Butter: For greasing the pan
Instructions
- Step 1: In a shallow dish, whisk together the pumpkin puree, eggs, milk, pumpkin pie spice, and vanilla extract until well combined.
- Step 2: Heat a lightly oiled griddle or frying pan over medium heat. I recommend using butter to lightly coat the cooking surface.
- Step 3: Dip each slice of bread into the pumpkin mixture, ensuring both sides are evenly coated. Allow excess mixture to drip off before placing in the hot pan.
- Step 4: Cook the French toast for 2-3 minutes per side, or until golden brown and cooked through.
- Step 5: Serve immediately with a drizzle of maple syrup and any desired toppings like whipped cream or chopped nuts.
Notes
- Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat, pop slices in the toaster or a warm oven to restore crispness.
- For an extra touch of fall flavor, top your French toast with toasted pecans and a dollop of cinnamon whipped cream.
- For a richer, custardy interior, let the bread soak in the pumpkin mixture for a few minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American