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Pumpkin French Toast Fall: 1 Amazing Recipe

Pumpkin French Toast Fall
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A comforting and delicious fall breakfast or brunch recipe featuring challah bread soaked in a spiced pumpkin custard and cooked until golden brown. Perfect for a cozy autumn morning.

Ingredients

Scale
  • 1 loaf (1 pound) challah bread, cut into 1-inch thick slices
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons unsalted butter, for cooking
  • Maple syrup, for serving
  • Whipped cream, for serving (optional)
  • Candied pecans or walnuts, for serving (optional)

Instructions

  1. In a large bowl, whisk together the eggs, pumpkin puree, milk, heavy cream, sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until completely smooth and well combined. Ensure there are no lumps of pumpkin puree.
  2. Gently place the challah bread slices into the mixture, ensuring each slice is fully coated on both sides. Let them soak for about 30 seconds per side (adjust based on bread thickness and desired soak level). Do not over-soak.
  3. Let the bread soak in the batter for at least 15 minutes, turning the slices halfway through. You can soak for up to 30 minutes for more intense flavor.
  4. Heat a large skillet or griddle over medium heat. Add 2 tablespoons of butter to the pan and allow it to melt. Do not overcrowd the pan; work in batches.
  5. Carefully place the soaked bread slices onto the hot, buttered skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Gently press down on the French toast while cooking for even browning.
  6. Transfer the cooked French toast to a wire rack to drain excess butter. Keep warm while cooking remaining slices. Add more butter to the pan as needed. Adjust heat to prevent burning.
  7. Serve immediately. Drizzle generously with warm maple syrup.
  8. Top with whipped cream (optional).
  9. Sprinkle with candied pecans or walnuts (optional).

Notes

  • For a richer flavor, use brioche bread.
  • If you don’t have heavy cream, substitute with whole milk or half-and-half.
  • Adjust spices to your liking.
  • Add a pinch of cardamom or allspice for a fun twist.
  • Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Nutrition

Find it online: https://quizsavor.com/pumpkin-french-toast-fall/

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