Pumpkin French Toast Breakfast (Printer-Friendly)

Fluffy bread soaked in spiced pumpkin batter, perfect for a cozy fall morning.

# What You’ll Need:

→ Bread

01 - 4 slices thick brioche or challah bread

→ Batter

02 - 1 cup (8 fl oz) pumpkin puree, canned or homemade
03 - 2 large eggs
04 - 1 cup (8 fl oz) whole milk or non-dairy alternative
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar (optional)

→ For Cooking and Serving

11 - Butter or oil for cooking
12 - Maple syrup, for serving
13 - Powdered sugar, for garnish (optional)
14 - Chopped pecans or walnuts (optional)

# Steps to Make This:

01 - In a large bowl, whisk together pumpkin puree, eggs, and milk until smooth and fully combined.
02 - Incorporate vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar if using, whisking until evenly blended.
03 - Allow the batter to rest for several minutes so flavors meld while preparing cooking equipment and toppings.
04 - Preheat a large skillet or griddle over medium heat and melt one tablespoon of butter or oil to coat the surface.
05 - Dip each bread slice into the batter, allowing it to absorb the mixture thoroughly, about 5 seconds per side.
06 - Place soaked bread onto the hot skillet, cooking for 3 to 4 minutes until golden brown and slightly crisp.
07 - Flip the slices and cook the opposite side for another 3 to 4 minutes until cooked through and evenly golden.
08 - Continue cooking remaining bread slices in batches, adding more butter or oil as needed without overcrowding the pan.
09 - Stack cooked slices on plates, drizzle generously with maple syrup, and garnish with powdered sugar and chopped nuts if desired.

# Additional Notes:

01 - For enhanced texture, consider adding chopped pecans or walnuts as a topping.
02 - Leftover batter can be refrigerated up to 2 days; stir well before reuse.

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