Pumpkin Spice French Toast
This cozy breakfast features slices of sturdy bread soaked in a creamy custard infused with pumpkin and warm spices, then pan-fried until golden and crisp on the outside. The final dish has a tender, moist interior with a beautiful caramelized surface, perfect for drizzling with syrup or topping with whipped cream for a festive touch.
Equipment
- Mixing bowl
- Whisk
- Shallow dish
- Skillet or frying pan
- Spatula
Ingredients
- 4 slices sturdy bread slices (brioche or challah) preferably a day old for better absorption
- 3 large eggs free-range recommended
- 1/2 cup milk dairy or plant-based like almond or oat milk
- 1/2 cup pumpkin puree canned or homemade
- 2 teaspoons pumpkin spice blend cinnamon, nutmeg, ginger, cloves
- 1 teaspoon vanilla extract pure vanilla preferred
- a pinch salt
Instructions
- Gather your ingredients and preheat a skillet over medium heat, until a drop of water sizzles when added.
- In a mixing bowl, whisk together eggs, milk, pumpkin puree, pumpkin spice, vanilla extract, and a pinch of salt until the mixture is smooth and slightly frothy.
- Pour the custard into a shallow dish, creating a dip station for your bread slices.
- Dip each bread slice into the custard, soaking for about 20 seconds per side, until evenly coated but not soggy.
- Place the soaked bread onto the hot skillet and cook for 3-4 minutes, until the bottoms are golden brown and slightly crispy.
- Flip the slices carefully with a spatula and cook for another 3-4 minutes, until the second side is also golden and the inside is tender.
- Remove the French toast from the skillet and place on a plate. Repeat with remaining slices.
- Serve warm, topped with maple syrup, whipped cream, or a dusting of extra cinnamon for a cozy finish.
Notes
For extra flavor, add a sprinkle of toasted pecans or a drizzle of honey. Using slightly stale bread helps it soak up more custard without falling apart.