Description
This Pumpkin French Toast recipe offers a delightful autumn twist on a classic breakfast favorite. Infused with pumpkin puree and warm pumpkin pie spices, it’s a cozy, comforting dish perfect for fall mornings. Made with either traditional or non-dairy ingredients, it is versatile and can be adapted for gluten-free diets. The French toast is cooked to golden perfection and served with cinnamon, powdered sugar, and maple syrup for extra sweetness.
Ingredients
Scale
Custard Mixture
- 1/3 cup pumpkin puree
- 1/4 cup regular or non-dairy yogurt (option to use 2 eggs instead)
- 1 cup unsweetened oat or almond milk (option to use regular milk or cream)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spices (blend of cinnamon, nutmeg, ginger, and cloves)
- 2 tbsp maple syrup (optional)
Bread and Cooking
- 1 loaf regular or gluten-free bread (about 16 slices)
- Regular or vegan butter for frying (about 1-2 tsp per batch)
Spices & Toppings
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- Cinnamon for sprinkling
- Powdered sugar for dusting
- Maple syrup for serving
Instructions
- Prepare the Custard Mixture: In a medium mixing bowl, combine the pumpkin puree, non-dairy yogurt (or eggs), unsweetened oat or almond milk, pumpkin pie spices, maple syrup, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Heat the Skillet: Add 1-2 teaspoons of vegan or regular butter to a medium skillet and set over medium heat. Allow the butter to melt and sizzle, then use a spatula to spread it evenly across the surface of the skillet.
- Soak the Bread: Quickly dip 2 to 3 slices of bread (depending on skillet size) into the pumpkin custard, ensuring each slice is thoroughly coated but not overly saturated to prevent sogginess.
- Cook the French Toast: Place the soaked bread slices onto the hot skillet. Cook for about 2-3 minutes until the bottoms turn golden brown. Flip using a spatula and cook the opposite side for another 2-3 minutes until golden and cooked through.
- Finish and Serve: Remove the cooked French toast from the skillet and place on a plate or wire rack. Repeat soaking and cooking with the remaining bread slices and custard. Serve the warm pumpkin French toast topped with a sprinkle of cinnamon, powdered sugar, and maple syrup to taste.
Notes
- Use gluten-free bread to make this recipe gluten-free.
- For a richer custard, substitute oat or almond milk with whole milk or cream.
- The pumpkin pie spice can be substituted with 1 tsp cinnamon plus 1/4 tsp each nutmeg, ginger, and cloves if you don’t have the blend.
- Maple syrup in the custard is optional and can be omitted to reduce added sugar.
- Cooking times may vary slightly depending on bread type and skillet heat.
- Store leftovers in the refrigerator and reheat in a skillet or toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Pumpkin French Toast, Pumpkin Breakfast, Autumn Breakfast, Fall Recipes, Vegetarian French Toast
