Pumpkin French Toast is a great recipe for using leftover pumpkin puree. It's a delicious, easy breakfast that can be made ahead of time, enjoyed all week, and is perfect for fall.
Course Breakfast
Cuisine French
Keyword brioche, french toast, pumpkin
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 10slices
Ingredients
3large eggs
¼cupwhole milk
¼cuppumpkin puree
2tablespoonsgranulated sugar
2tablespoonsmaple syrup
1teaspoonpumpkin pie spice
2tablespoonsbutteror as needed to grease your pan
1loafbrioche bread10 slices
Instructions
In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and pumpkin pie spice until smooth.
Heat a large, nonstick skillet over medium high heat.
Add a small bit of butter (about ½ tablespoon) to the pan and allow it to melt. If you’re using a big pan-- feel free to use as much butter as you need to lightly coat the bottom.
Dip one piece of brioche into the egg mixture and flip it to coat both sides.
Transfer it quickly (and carefully) to the preheated pan. Repeat with as many slices as will fit in your pan.
Cook for 1-2 minutes, or until the French toast is golden brown. Flip it to the opposite side and cook for another 1-2 minutes.
Repeat with the remaining slices of bread.
This French toast can be kept warm on a wire rack in a 225F oven for up to 30 minutes.
Store any leftover French toast in an airtight container in the fridge for up to two days.
Notes
Eggs are the base of our batter-- they coat the bread and help form a delicious crust on the French toast.
Milk thins out the batter and helps the egg and pumpkin combine so it doesn’t become too thick. I used whole milk but any kind will work-- even non-dairy milk.
Pumpkin puree adds pumpkin flavor and color. Make sure to use pumpkin puree, not pumpkin pie filling.
Maple syrup adds sweetness to the batter. Feel free to leave it out if you prefer.
Pumpkin pie spice helps enhance the pumpkin flavor and adds a bit of spice and warmth. You can swap cinnamon if you don’t have any on hand.
Butter helps prevent the toast from burning and sticking to the pan. Feel free to use a non-stick cooking spray if you prefer.
I used brioche because it’s a bit thicker and richer than regular white bread. Feel free to use whatever bread you have on hand.