Easy Pumpkin French Toast
A cozy breakfast dish featuring thick slices of bread soaked in a creamy pumpkin custard and cooked to golden perfection.
Ingredients
For the Pumpkin Mixture
- 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
- 2 large eggs Large eggs for the custard mixture.
- 1/2 cup milk Regular milk or any non-dairy alternative.
- 1 teaspoon ground cinnamon Adds warmth to the flavor.
- 1/2 teaspoon ground nutmeg For an aromatic touch.
- 1 teaspoon vanilla extract Enhances the flavor of the custard.
For Cooking
- 4 slices thick-cut bread Challah, brioche, sourdough, or whole grain work well.
- Butter or cooking spray For cooking in the skillet.
Instructions
Preparation
- In a medium-sized bowl, whisk together the pumpkin puree, eggs, milk, cinnamon, nutmeg, and vanilla extract until smooth.
- Dip each slice of bread into the pumpkin mixture, ensuring they are well-coated but not overly soggy.
Cooking
- In a large skillet, melt some butter over medium heat or spray the pan lightly with cooking spray.
- Add the soaked bread slices to the pan and cook each side for about 3-4 minutes or until golden brown and slightly crispy.
- You may need to cook in batches depending on the size of your skillet.
Serving
- Remove the French toast from the skillet and serve it warm with your favorite toppings.
Notes
For best results, use thick-cut bread and don't over-soak the bread. Store any leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2 months. Reheat in a skillet or toaster for a quick warming.