Ingredients
For the custard batter:
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4 large eggs
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¾ cup milk (whole or 2%)
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½ cup canned pumpkin purée (not pumpkin pie filling)
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2 tablespoons brown sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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½ teaspoon pumpkin pie spice (or mix of nutmeg, cloves, and ginger)
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Pinch of salt
For the French toast:
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8 slices thick bread (brioche, challah, or Texas toast work best)
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Butter or oil for the skillet
Optional toppings:
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Maple syrup
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Whipped cream
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Chopped pecans or walnuts
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Powdered sugar
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A sprinkle of extra cinnamon
👨🍳 Instructions
1. Make the Pumpkin Batter:
In a large mixing bowl, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
2. Heat the Pan:
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
3. Dip and Cook:
Dip each slice of bread into the pumpkin batter, letting it soak for about 5 seconds per side. Let the excess drip off.
Place on the hot skillet and cook 2–3 minutes per side, or until golden brown and cooked through.
4. Serve:
Serve warm with your favorite toppings: a pat of butter, real maple syrup, whipped cream, chopped pecans, or a dusting of powdered sugar.
🍂 Tips
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Stale bread = better soak: Slightly stale bread holds up best to soaking.
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For extra pumpkin flavor: Add a dash more pumpkin spice or a touch of maple extract to the batter.
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Make it a casserole: Layer dipped slices in a greased baking dish, pour extra custard over, and bake at 350°F for 35–40 minutes.
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Make ahead: Mix the batter the night before and store in the fridge for an even easier morning.