Pumpkin French Toast is a delicious twist on the classic breakfast dish that combines the flavors of fall with a cozy, comforting meal. This recipe is not only easy to make but also lets you enjoy the warm, rich taste of pumpkin pie spices any time of the year.
Why Make This Recipe
Making Pumpkin French Toast is a great way to start your day. It’s a nutritious breakfast option packed with flavor and can be made in just a few steps. Plus, you can easily customize it to fit your dietary needs—whether you prefer dairy-free options or gluten-free bread. It’s also a fun dish to share with family and friends, making your breakfast gatherings extra special.
How to Make Pumpkin French Toast
Making Pumpkin French Toast is simple and quick. Just follow these easy steps to whip up a delightful meal.
Ingredients:
- 1/3 cup pumpkin puree
- 1/4 cup regular or non-dairy yogurt (option to use 2 eggs instead)
- 1 cup unsweetened oat or almond milk (option to use regular milk or cream)
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spices
- 2 tbsp maple syrup (optional)
- 1 loaf regular or gluten-free bread (about 16 slices)
- Regular or vegan butter for frying
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- Cinnamon, powdered sugar, and maple syrup for serving
Directions:
- In a bowl, mix together the pumpkin puree, yogurt (or eggs), oat or almond milk, vanilla, and pumpkin pie spices. Stir until smooth.
- Heat a skillet over medium heat and add a little butter.
- Dip each slice of bread into the pumpkin mixture, making sure both sides are well-coated.
- Place the coated bread slices onto the hot skillet. Fry until golden brown on one side, then flip to cook the other side.
- Continue until all slices are cooked.
- Serve warm, topped with a sprinkle of cinnamon, powdered sugar, and a drizzle of maple syrup.
How to Serve Pumpkin French Toast
Serve Pumpkin French Toast warm right off the skillet. You can stack the slices on a plate and sprinkle with cinnamon and powdered sugar for a touch of sweetness. Add a drizzle of maple syrup or serve with fresh fruit, like sliced bananas or berries, for a refreshing contrast.
How to Store Pumpkin French Toast
If you have leftovers, let the French toast cool completely, then store it in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, warm it in a skillet or toaster oven until heated through.
Tips to Make Pumpkin French Toast
- Use stale bread for a better texture; it absorbs the egg mixture without falling apart.
- You can add nuts or chocolate chips to the batter for extra flavor.
- Make a big batch on the weekend and freeze extra slices for quick breakfasts during the week.
Variation
You can change up the spices to suit your taste. For a different flavor, try adding a bit of cocoa powder for a chocolate twist or some orange zest to brighten the mix. You can also substitute the pumpkin puree with mashed bananas or applesauce for a different fruity flavor.
FAQs
1. Can I make Pumpkin French Toast ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just dip the bread and cook it in the morning!
2. Is there a vegan option for this recipe?
Absolutely! Use non-dairy yogurt, almond milk, and vegan butter for frying. You can also skip the eggs entirely.
3. Can I use any type of bread for this recipe?
Yes, you can use any bread you like! Regular, gluten-free, whole wheat, or even brioche will work well. Just make sure it’s thick enough to hold onto the batter.
Pumpkin French Toast
Ingredients
Pumpkin Mixture
- 1/3 cup pumpkin puree
- 1/4 cup regular or non-dairy yogurt (option to use 2 eggs instead) For a vegan option, use non-dairy yogurt.
- 1 cup unsweetened oat or almond milk (option to use regular milk or cream) Choose based on dietary preferences.
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spices
- 2 tbsp maple syrup (optional) For added sweetness.
Bread and Toppings
- 1 loaf regular or gluten-free bread (about 16 slices) Stale bread works best for texture.
- 1 tbsp regular or vegan butter for frying
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- Cinnamon, powdered sugar, and maple syrup for serving For garnish.
Instructions
Preparation
- In a bowl, mix together the pumpkin puree, yogurt (or eggs), oat or almond milk, vanilla, and pumpkin pie spices. Stir until smooth.
- Heat a skillet over medium heat and add a little butter.
- Dip each slice of bread into the pumpkin mixture, making sure both sides are well-coated.
Cooking
- Place the coated bread slices onto the hot skillet. Fry until golden brown on one side, then flip to cook the other side.
- Continue until all slices are cooked.
- Serve warm, topped with a sprinkle of cinnamon, powdered sugar, and a drizzle of maple syrup.