Description
This Pumpkin French Toast recipe features thick slices of French bread soaked in a spiced pumpkin-infused egg mixture and pan-fried to golden perfection. Topped with a homemade creamy pumpkin butter and served with maple syrup, it's a cozy, flavorful twist on a classic breakfast favorite, perfect for fall mornings.
Ingredients
French Toast
- 8 slices French bread (thick slices)
- 2 Tbsp canola oil (for frying)
- 2 Tbsp unsalted butter (for frying)
- 3 large eggs
- 2/3 cup whole milk
- 1/4 cup pumpkin puree
- 2 Tbsp brown sugar
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
Homemade Pumpkin Butter Topping
- 4 Tbsp unsalted butter (room temp)
- 1/4 cup powdered sugar
- ½ tsp pumpkin pie spice
- Pancake or maple syrup (for serving)
Instructions
- Prepare the egg mixture: In a large bowl, whisk together the eggs, whole milk, pumpkin puree, brown sugar, ground cinnamon, vanilla extract, and pumpkin pie spice until smooth and well combined. Transfer the mixture to a casserole dish to make dipping the bread easier.
- Soak the bread: Submerge each thick slice of French bread into the pumpkin egg mixture, ensuring both sides are fully coated. Place the soaked slices on a platter and repeat until all bread slices are prepared.
- Heat the skillet: Add the unsalted butter and canola oil to a large skillet and warm over medium-high heat. The amount of fat may vary depending on the size of your pan.
- Cook the French toast: Place 2-3 soaked bread slices at a time in the hot skillet. Cook for about 2-3 minutes on each side, or until the bread turns golden brown and crispy.
- Make the pumpkin butter topping: In a bowl, beat the room temperature butter until creamy. Add the powdered sugar and pumpkin pie spice, then beat again until smooth and fluffy.
- Serve: Plate the freshly cooked pumpkin French toast, top with a dollop of the homemade pumpkin butter, and drizzle with maple or pancake syrup as desired. Enjoy immediately for best texture and flavor.
Notes
- Use thick-cut French bread for best results—day-old bread works well as it soaks up the egg mixture without falling apart.
- Adjust the pumpkin pie spice to your preference if you enjoy a stronger or milder fall spice flavor.
- You can substitute canola oil with vegetable oil or melted coconut oil.
- For a dairy-free version, replace whole milk and butter with plant-based alternatives.
- Store any leftover pumpkin butter in an airtight container in the refrigerator for up to one week.
- Reheat leftover French toast in a skillet or oven to retain crispiness; avoid the microwave to prevent sogginess.
