Description

This Fall Pumpkin French Toast Breakfast is the perfect way to welcome a crisp autumn morning. It wraps all the warm spices of the season into a classic breakfast dish that feels both comforting and special.

Ingredients

Scale

4 thick slices brioche or challah bread
3 large eggs
1/2 cup pumpkin purée
1/2 cup milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt
Butter or oil for cooking
Maple syrup and whipped cream for serving

Instructions

In a large bowl, whisk together the eggs, pumpkin purée, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
Dip each slice of bread into the mixture, coating both sides well without soaking too long. Let the excess drip off.
Heat a skillet or griddle over medium heat and melt a little butter until it gently sizzles.
Cook the bread slices for 2–3 minutes per side, until golden brown and slightly crisp.
Serve warm with maple syrup, whipped cream, and a sprinkle of cinnamon.

Notes

For a lighter version, try whole-wheat bread, almond milk, and a sugar-free sweetener. Leftovers store well in the fridge for 3 days; reheat in a toaster or oven. This recipe can also be adapted into a baked French Toast Casserole.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 9g
Sodium: 180mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g
Cholesterol: 95mg

Keywords: pumpkin french toast, fall breakfast, pumpkin spice, autumn recipe