Description
Golden, crispy on the outside and custardy in the middle, this Fall Pumpkin French Toast brings warm spices and comforting flavors to your breakfast plate. Pumpkin puree blends with eggs and milk to create a rich custard base, perfectly soaked up by thick slices of brioche or challah. Topped with caramelized apples and whipped cream, it’s a cozy way to celebrate the season.
Ingredients
2 slices thick-cut brioche or challah bread
1/4 cup pumpkin puree
2 large eggs
1/2 cup whole milk
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Pinch of salt
1 tablespoon salted butter (for frying)
1/4 cup caramelized cinnamon apples (optional topping)
1 tablespoon maple syrup (optional topping)
2 tablespoons whipped cream (optional topping)
1 tablespoon toasted pecans (optional topping)
Instructions
1. In a mixing bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla, pumpkin pie spice, and a pinch of salt until smooth.
2. Let bread slices sit out for 10 minutes to slightly dry out.
3. Pour the custard into a shallow dish. Dip each slice of bread for 10–15 seconds per side.
4. Heat a skillet over medium heat with butter. Cook each slice for 2–3 minutes per side until golden and crisp.
5. In a separate pan, sauté diced apples in butter and cinnamon until tender.
6. Plate the French toast and top with apples, whipped cream, maple syrup, and pecans if using. Serve hot and enjoy!
Notes
Slightly stale bread absorbs the custard better and holds up during frying.
Don’t overcrowd the skillet. Cook in batches for consistent browning.
You can freeze leftovers and reheat in the toaster for a quick fall breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 11g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg