Gluten-Free Pumpkin French Toast
This pumpkin French toast is made by soaking slices of gluten-free bread in a spiced pumpkin custard, then pan-frying until crispy and golden. The final dish features tender, flavorful interior with a caramelized exterior, garnished with warm cinnamon and a drizzle of honey or maple syrup.
Equipment
- Mixing bowl
- Whisk
- Shallow dish or plate
- Non-stick skillet or griddle
- Spatula
Ingredients
- 4 slices gluten-free bread preferably slightly stale for better soaking
- 1 cup pumpkin puree for rich flavor and moisture
- 2 large eggs to create the custard base
- 1/2 cup almond milk or any dairy-free milk option
- 1 teaspoon ground cinnamon adds warmth and aroma
- 1/4 teaspoon ground nutmeg for depth of flavor
- 1/4 teaspoon salt
- 1 tablespoon honey or maple syrup for sweetness in the custard
- additional oil or vegan butter for frying
Instructions
- In a mixing bowl, whisk together the eggs, pumpkin puree, almond milk, honey or maple syrup, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
- Pour the custard into a shallow dish or plate, then gently place each slice of bread into the mixture, allowing it to soak for about a minute per side until fully coated and softened.
- Heat a non-stick skillet or griddle over medium heat, then lightly brush with oil or vegan butter to prevent sticking.
- Place the soaked bread slices onto the hot skillet, gently pressing down if needed, and cook for 3-4 minutes until the edges are golden brown and crispy.
- Carefully flip each slice and cook for another 2-3 minutes on the other side, until evenly browned with a lovely caramelized crust.
- Remove the cooked French toast from the skillet and drain briefly on paper towels if needed. Repeat with the remaining slices, adding more oil or butter as necessary.
- Serve warm, drizzled with extra honey or maple syrup, and optionally sprinkle with additional cinnamon for aroma and flavor.
Notes
For extra flavor, try adding a splash of vanilla extract to the custard. Stale bread works best for soaking, but fresh bread can also be used if soaked longer. Keep an eye on the heat to prevent burning; medium is ideal.