Pumpkin French Toast Fall (Printer-Friendly)

Warm pumpkin and spice blend with fluffy toast, perfect for cozy autumn mornings and festive brunches.

# What You’ll Need:

→ Bread

01 - 4 slices thick brioche or challah bread

→ Batter

02 - 1 cup canned or homemade pumpkin puree
03 - 2 large eggs
04 - 1 cup whole milk or non-dairy alternative
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar (optional)

→ For Cooking and Serving

11 - Butter or oil for cooking
12 - Maple syrup for serving
13 - Powdered sugar for garnish (optional)
14 - Chopped pecans or walnuts for topping (optional)

# Steps to Follow:

01 - In a large bowl, whisk together pumpkin puree, eggs, and milk until smooth and uniform.
02 - Add vanilla extract, cinnamon, nutmeg, ginger, salt, and optional brown sugar to the bowl; whisk until spices are fully blended and aromatic.
03 - Allow the batter to sit for a few minutes to meld flavors while preparing your cooking surface and toppings.
04 - Warm a large skillet or griddle over medium heat; add one tablespoon of butter or oil and let it melt to evenly coat the surface.
05 - Submerge each bread slice into the batter, ensuring thorough coating; allow to soak for a few seconds per side to absorb the mixture.
06 - Place coated slices onto the hot skillet, cooking each for 3 to 4 minutes until the underside is golden brown and lightly crisp; avoid overcrowding the pan.
07 - Flip the slices and cook the other side for an additional 3 to 4 minutes until evenly golden and cooked through.
08 - Continue cooking remaining slices in batches, adding more butter or oil as necessary, maintaining medium heat to prevent burning.
09 - Stack two slices per serving on plates; drizzle generously with maple syrup and garnish with optional powdered sugar and chopped nuts for texture and flavor.

# Helpful Hints:

01 - For enhanced flavor, serve with whipped cream or accompany with crispy bacon or sausage to balance sweetness.
02 - Leftover batter can be refrigerated for up to 2 days; stir well before reuse.
03 - Add-ins like chocolate chips or dried cranberries may be folded into the batter before soaking the bread.

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