Gluten-Free Pumpkin French Toast
This pumpkin French toast involves soaking slices of bread in a batter made with pumpkin puree, eggs, and warm spices. The pieces are then cooked until golden brown with crispy edges, showcasing a soft interior infused with autumn flavors and a slightly caramelized surface.
Equipment
- Shallow bowl
- Non-stick skillet or griddle
- Whisk
- Spatula
Ingredients
- 4 slices gluten-free bread day-old or slightly stale works best
- 3/4 cup pumpkin puree unsweetened preferred
- 3 large eggs preferably at room temperature
- 1/2 cup almond milk or any preferred dairy-free milk
- 1 teaspoon ground cinnamon freshly ground if possible
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Begin by whisking together the eggs, pumpkin puree, almond milk, cinnamon, vanilla, and salt in a shallow bowl until the mixture is smooth and well combined.
- Submerge each slice of bread into the batter, pressing gently to soak both sides, and let them sit for about 10 minutes to absorb the flavors and soften.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray until shimmering.
- Place the soaked bread slices onto the hot skillet and cook for about 3-4 minutes on each side, until golden brown and crispy at the edges, with some caramelized spots forming.
- Flip the slices carefully with a spatula, cooking until both sides are beautifully browned and the batter is set.
- Remove the finished French toast from the skillet and serve warm, topped with your favorite garnishes such as maple syrup, powdered sugar, or fresh fruit for extra flavor.
Notes
For a crispier crust, increase the heat slightly and cook slightly longer. Soak the bread thoroughly but avoid oversaturating to prevent falling apart. Using slightly stale bread helps achieve better texture for soaking.