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Pumpkin French Toast with Maple Syrup and Pecans Recipe

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★★★★

4 from 78 reviews

This Pumpkin French Toast recipe is a deliciously cozy, fall-inspired breakfast that combines thick slices of brioche or challah bread with a spiced pumpkin batter. Perfectly cooked on the stovetop until golden brown, it’s served with maple syrup, optional powdered sugar, and nuts for added texture. This comforting dish is ideal for starting your day with seasonal flavors and a festive touch.

Ingredients

Scale

Main Ingredients

  • 4 slices of thick bread (like brioche or challah)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 1 cup milk (or a non-dairy alternative)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar (optional, for sweetness)
  • Butter or oil for cooking
  • Maple syrup, for serving

Optional Toppings

  • Powdered sugar, for garnish
  • Chopped pecans or walnuts
  • Whipped cream (for extra festive touch)
  • Crispy bacon or sausage (for serving)

Instructions

  1. Prepare the pumpkin batter: In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar if using. Whisk again until all ingredients are well incorporated. Let the batter sit for a few minutes to meld the flavors.
  2. Heat the skillet: Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface evenly to prevent sticking and to help achieve a golden crust.
  3. Soak the bread slices: Dip each slice of bread into the pumpkin batter, making sure both sides are thoroughly coated. Allow the bread to soak for a few seconds per side, so the flavors absorb well without becoming soggy.
  4. Cook the French toast: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on one side until golden brown. Flip and cook another 3 to 4 minutes on the opposite side. Repeat with the remaining slices, adding more butter or oil as needed to keep the skillet well-greased.
  5. Serve and garnish: Stack two slices on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added crunch, and optionally add a dollop of whipped cream for extra festivity.
  6. Serve with sides: For a savory contrast, serve your pumpkin French toast alongside crispy bacon or sausage.
  7. Storage: If you have leftover pumpkin batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again to recombine any separated ingredients.

Notes

  • Use thick-sliced bread like brioche or challah for best texture and flavor.
  • Non-dairy milk such as almond or oat milk works well as a substitute.
  • Adjust spices to taste; you can add more cinnamon or nutmeg for bolder flavor.
  • Brown sugar is optional and can be omitted if you prefer less sweetness.
  • Make sure not to soak the bread too long to avoid sogginess.
  • Butter or oil can be used interchangeably for cooking, but butter adds a richer flavor.
  • Leftover French toast can be refrigerated and reheated, but is best enjoyed fresh.

Keywords: Pumpkin French Toast, Fall Breakfast, Pumpkin Recipe, Spiced French Toast, Brioche French Toast, Autumn Breakfast Ideas

Find it online: https://foodiecara.com/pumpkin-french-toast-with-maple-syrup-and-pecans-recipe/