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Good Morning! Pumpkin French Toast is here to brighten your day! I rarely indulge in pure decadence for breakfast but I made an exception for this spiced pumpkin version. And it is so easy that you could whip it up on a weekday or a lazy weekend morning. No stress and no patience required.
I had some left over challah bread from my Pumpkin Bread Pudding, so I whipped up a quick pumpkin, egg and milk mixture and surprised my husband with two slices of happiness! This recipe would also be amazing (and extra decadent) made with this pumpkin bread recipe!
I am a huge fan of starting my day with pumpkin, spice and everything nice! Sometimes I lean healthier with healthy pumpkin muffins, gluten free pumpkin bars or pumpkin oatmeal, and sometimes I like a little decadence like with pumpkin donuts, pumpkin coffee cake, or even a slice of leftover pumpkin roll cake!
This recipe is perfect for two, but you could easily double or triple it for a family or even a crowd! You might want to plan on everyone asking for seconds – It is that good!
The toast has a subtle pumpkin flavor and is bursting with cinnamon and nutmeg flavor! I used 2% milk and only 1 tablespoon of brown sugar in the egg mixture, so it is leaning towards healthy.
While you could make this healthier by using 100% whole wheat bread, that would be sad, because there is something so magical about thick cut Challah French toast. The eggy bread flavor combined with pumpkin and my pumpkin spice recipe is not to be missed.
You could also deep fry the bread like these rabanadas! They make an extra decadent weekend treat!
The egg dip calls for a drop of vanilla extract. I have shockingly steady hands, so I drip the extract straight from the bottle, but if you worry about accidentally dumping in too much (a distinct possibility), you could pour 1/8 teaspoon and then add about half.
Add a pat of butter like my husband and pour on the pure maple syrup! This is one warming, Fall breakfast that you will crave all year long!!
Dig in!
Pumpkin French Toast
Ingredients
- 1 egg
- ½ cup 2% milk
- 1 tablespoon dark brown sugar unpacked
- ¼ teaspoon Saigon cinnamon
- pinch freshly ground nutmeg
- 2 tablespoons pumpkin puree not pumpkin pie mix
- 4 slices Challah bread cut ¾ inch thick
- 1 tablespoon butter
Instructions
- Preheat a cast iron skillet over medium-low heat until hot but not smoking. Add the tablespoon of butter to the skillet. It should melt immediately but not begin to burn or smoke.
- Whisk together egg, milk, sugar, spices, and pumpkin in a medium shallow bowl.
- Place the first slice of bread into the egg mixture and press down with a fork for several seconds, flip and press down allowing the bread to absorb the egg mixture for several seconds. Place in skillet and immediately repeat the process with the remaining bread slices. Let cook for 2 minutes or until it is nicely browned; flip and cook on the second side an additional 2-4 minutes or until it is brown and the toast gives a bit of resistance when pressed lightly with the back of a fork. I use a 14 inch cast iron skillet. You can work in batches if you don’t have a large skillet. If you are multiplying the recipe, you can keep the cooked slices warm covered in a slow oven.
- Serve immediately with butter and maple syrup! Or even apple sauce.
I love Challah bread for french toast! This one is calling to me!! 🙂
I have some challah bread in the freezer and some leftover pumpkin in the fridge. This is begging to happen! Pinning. 🙂
woop woop! Challah is the best!
You are an amazing soul for this french toast. I’v been having such a french toast craving so this hits all the right spots.
I need this in my life right now. Looks so yummy
Thanks, Chichi! You do!
This looks amazing your blog and photos are absolutely beautiful. This looks like the perfect lazy weekend breakfast. Can’t wait to try thanks!
Thank you so much Kelley! I hope you do try them. So easy 🙂
Are you available for hire? How about Saturday morning? I think this french toast sounds great for Saturday morning. And you whipped it up using leftovers! Now that’s one lucky husband…although I can only imagine the look on his face when you started pouring on that maple syrup. 🙂
Haha! Thanks, David. With that kind of travel, my fee would be exorbitant! 😉 I’d like to think my husband is very lucky! Leftover magic is my specialty!
Hmmm….what if I threw in a jar of maple cream??
Then we would probably have a deal…make it a big jar!
Pumpkin spice french toast?! I’m in love, Lindsey! This looks like such a perfect weekend breakfast! Pinned!
Thanks, Gayle! It is perfect for using up leftover pumpkin. I hate when there are only a few tablespoons left. Drives me nuts!
Yum! This looks so easy and comforting! I love that pour shot!
Thanks, Kristine! I cannot resist an opportunity for a pour shot!