Pumpkin French Toast
Pumpkin French Toast is a restaurant-quality breakfast dish made with pumpkin pie spice, cinnamon, brown sugar, milk, vanilla, eggs, and more for a seasonal, kid-friendly dish that's out of this world!
Servings:4 servings
Ingredients
- 4 tablespoons butter
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- ⅔ cup pumpkin puree, (not pumpkin pie filling)
- syrup, powdered sugar, or cinnamon-sugar, for serving
- 8 slices thick white bread, Texas toast or sliced brioche bread are my favorites
Instructions
- Preheat a skillet or griddle to medium heat.
- In a medium bowl whisk together eggs, milk, vanilla, cinnamon, pumpkin pie spice, brown sugar, and pumpkin puree.
- Melt one tablespoon of butter on your preheated skillet/griddle and spread it out to cover as much of the pan as possible. While butter is melting, dredge a slice of bread in the pumpkin mixture, tossing to coat all sides.
- Transfer soaked bread to the pan. Repeat with 1-2 pieces of bread (as much as you have room for in your pan). Cook each for 2-3 minutes, flip and cook another 2-3 minutes until golden brown.
- Transfer to a plate, cover to keep warm, and repeat process until all of your bread/pumpkin mixture is used up. (Melt another tablespoon of butter between each batch)
- Serve warm with syrup, cinnamon-sugar, and powdered sugar (I like to use all three!) as desired.
Notes
Makes about 8 pieces of french toast. My husband and I usually eat two each, and the kids eat one each, so it can feed 4-6 people depending on their appetites.
Nutrition
Calories: 284 kcal, Carbohydrates: 38 g, Protein: 13 g, Fat: 8 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 171 mg, Sodium: 354 mg, Potassium: 317 mg, Fiber: 3 g, Sugar: 14 g, Vitamin A: 6719 IU, Vitamin C: 2 mg, Calcium: 262 mg, Iron: 3 mg
