Description
Fluffy brioche slices dipped in a pumpkin-spiced custard and cooked to golden perfection. This Fall Pumpkin French Toast is cozy, flavorful, and perfect for autumn mornings.
Ingrédients
Scale
- 4 large eggs
- ¾ cup milk (whole or oat milk)
- ½ cup pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- Pinch of salt
- 8 slices brioche or challah bread (day-old preferred)
- Butter or oil for the pan
- Toppings (optional): Maple syrup, whipped cream or Greek yogurt, chopped pecans or walnuts, powdered sugar
- 💡 Tip: Day-old bread absorbs custard better without becoming soggy.
Instructions
- Make the Pumpkin Custard: In a large mixing bowl, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Dip the Bread: Heat a non-stick skillet or griddle over medium heat and lightly butter it. Dip each slice of bread into the pumpkin mixture for about 3 seconds per side, letting excess drip off.
- Cook Until Golden: Place slices on the skillet and cook 2–3 minutes per side until golden brown and crisp on the edges.
- Serve Warm: Transfer to plates and top with maple syrup, whipped cream, or chopped nuts. Serve immediately for that irresistible fall flavor.
Notes
Use thick-sliced brioche or challah for the best texture. For dairy-free, swap milk for oat or almond milk and butter for coconut oil. Great for brunch or cozy weekend breakfasts!
- Temps de préparation: 10 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Petit-déjeuner
- Méthode: Pan-Fried
- Cuisine: American
Nutrition
- Portion: 2 slices
- Calories: 310
- Sucre: 11g
- Sodium: 260mg
- Graisse: 14g
- Graisse saturée: 6g
- Graisses insaturées: 7g
- Gras trans: 0g
- Glucides: 35g
- Fibres: 2g
- Protéine: 10g
- Cholestérol: 190mg