Pumpkin French Toast


As I’ve mentioned before, I’m a huge fan of sugary breakfasts. I’m a sucker for pancakes, waffles, or even just a good old bowl of sugary cereal. Growing up, my dad used to make us french toast all the time, but it was never something I took on making on my own. I found this recipe the other day, and decided it was worth giving a try. I used challah bread so it was nice and fluffy, and would absorb a maximum amount of the pumpkin egg mixture. The results were amazing – and definitely a perfect, easy option to serve on Thanksgiving morning.


9 slices bread

4 eggs

1/2 c pumpkin puree

2 tbsp brown sugar

1 tsp vanilla extract

3/4 c milk

1 tsp ground cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

butter for griddle


Preheat griddle or pan to 350 degrees F. Meanwhile, whisk together eggs, pumpkin, vanilla, milk, cinnamon, ginger, and nutmeg. Pour into a shallow dish.

Butter the griddle. Dip each side of the bread slices into the egg mixture, allowing it to absorb for just a few moments (press down slightly on bread to make sure it soaks through the middle). Place onto griddle, and allow to cook on one side until it has turned golden brown. Flip each piece, and allow opposite side to brown.

Serve with powdered sugar and maple syrup.

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