Pumpkin French Toast
A delicious twist on the classic breakfast dish that combines the flavors of fall with a cozy, comforting meal.
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.
Notes
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.