Pumpkin Pie French Toast
A delightful twist on a breakfast classic, this Pumpkin Pie French Toast combines the cozy flavors of pumpkin pie with the convenience of a quick breakfast.
Ingredients
For the pumpkin mixture
- 2 large eggs
- 1/4 cup milk Can substitute with almond milk or coconut milk for dairy-free option.
- 1/4 cup pumpkin puree Canned pumpkin puree works well.
- 1/4 tsp vanilla
- 1/2 tsp cinnamon Feel free to add a pinch of nutmeg or ginger for more flavor.
For cooking
- Bread slices Use thick slices like brioche or challah for best texture.
- Butter or oil For greasing the skillet.
Instructions
Preparation
- In a mixing bowl, whisk together the eggs, milk, pumpkin puree, vanilla, and cinnamon until well combined.
Cooking
- Heat a skillet or griddle over medium heat and add butter or oil.
- Dip each slice of bread into the pumpkin mixture, allowing it to soak for a few seconds on each side.
- Place the soaked bread slices onto the hot skillet.
- Cook until golden brown on both sides, about 2-3 minutes per side.
Serving
- Serve warm, topped with maple syrup or whipped cream if desired.
Notes
If you have leftovers, store in an airtight container in the refrigerator for 2-3 days. Reheat in a toaster or microwave until warmed through. To make gluten-free, use gluten-free bread.