Description
This Pumpkin French Toast recipe offers a deliciously spiced autumn twist on classic French toast. Made with pumpkin puree, warm pumpkin pie spices, and a touch of maple syrup, this dish is perfect for cozy fall mornings. The custard mixture uses a dairy-free yogurt and oat or almond milk alternative, but can also be made with eggs and regular milk. Crisped to golden perfection in a skillet, this French toast is best served warm with cinnamon, powdered sugar, and maple syrup for a sweet finish.
Ingredients
Scale
Pumpkin French Toast
- ⅓ cup pumpkin puree
- ¼ cup regular or non-dairy yogurt (optional: replace with 2 eggs)
- 1 cup unsweetened oat or almond milk (optional: regular milk or cream)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spices (see below)
- 2 tablespoons maple syrup (optional)
- 1 loaf regular or gluten-free bread (about 16 slices)
- Regular or vegan butter for frying
Pumpkin Pie Spices
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Pumpkin French Toast Toppings
- Ground cinnamon
- Powdered sugar
- Maple syrup
Instructions
- Prepare the custard mixture: In a medium mixing bowl, combine the pumpkin puree, non-dairy yogurt (or eggs if using), unsweetened oat or almond milk (or regular milk/cream), pumpkin pie spices, maple syrup (if desired), and vanilla extract. Stir until thoroughly blended to form the French toast custard.
- Heat the skillet: Add 1-2 teaspoons of regular or vegan butter to a medium skillet and warm it over medium heat. Once the butter is melted and sizzling, use a spatula to evenly coat the bottom of the skillet.
- Soak the bread slices: Quickly dip 2 to 3 slices of bread into the custard mixture, making sure each slice is well coated but not overly saturated, so it holds together well.
- Cook the French toast: Immediately place the soaked bread slices into the hot skillet. Cook for 2 to 3 minutes on one side until golden brown. Flip the slices with a spatula and cook for another 2 to 3 minutes on the other side until similarly golden and cooked through.
- Serve warm with toppings: Remove the cooked French toast slices from the skillet and place them on a plate or wire cooling rack. Continue soaking and cooking the remaining slices until all custard and bread are used. Serve the French toast warm, topped with a sprinkle of cinnamon, powdered sugar, and maple syrup to taste.
Notes
- Use gluten-free bread to make this recipe gluten-free.
- You can substitute the yogurt and milk with 2 eggs and regular milk for a more traditional French toast custard.
- Adjust maple syrup quantity in the custard or as a topping to your preference for sweetness.
- Ensure the skillet is properly heated to achieve a golden, crispy exterior without burning.
- To keep cooked slices warm, place them on a wire rack in a warm oven (about 200°F) while cooking the remaining batches.
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 4g
- Sodium: 180mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
