Description

This Pumpkin French Toast recipe brings a festive twist to a classic breakfast favorite by incorporating creamy pumpkin puree and warm spices. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, and cooked to golden brown perfection on an electric griddle or skillet, this dish is ideal for fall mornings or any time you want a cozy, comforting breakfast.

Ingredients

For the Pumpkin Mixture

3/4 cup half and half
1/2 cup pumpkin puree (canned or fresh)
4 eggs
2 1/2 Tbsp packed light-brown sugar
1 1/2 tsp vanilla extract
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp cloves

For the French Toast

9 slices (1-inch thick) hearty white bread (such as rustic French bread or brioche)
Butter (for griddle)

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Instructions

Preheat equipment: Preheat your oven to 225°F. Then heat an electric griddle to 350°F. Alternatively, you can use a non-stick skillet set over medium heat.
Prepare the custard mixture: In a shallow dish, whisk together pumpkin puree, eggs, light-brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves until fully combined. Then pour in the half and half and whisk until the mixture is smooth and well blended.
Soak the bread: Dip each slice of bread into the pumpkin-egg mixture, allowing it to soak thoroughly on each side to absorb the custard.
Cook the French toast: Butter the griddle area where you will place the bread slices. Place the soaked bread on the griddle and cook for several minutes until the bottom is golden brown. Then, butter the griddle again, flip the slices carefully, and cook the other side until golden brown.
Keep warm in the oven: Transfer the cooked slices to the oven rack to keep warm for up to 10 minutes. This step also ensures the toast cooks through fully.
Serve: Serve the pumpkin French toast warm, optionally drizzled with maple syrup for added sweetness.

Notes

You can use either canned or fresh pumpkin puree based on availability.
For best results, use sturdy bread like rustic French bread or brioche to prevent sogginess.
The warming step in the oven helps cook the center fully and keeps the toast warm if making several batches.
This recipe can be doubled or halved easily depending on serving needs.
Maple syrup is a classic accompaniment, but melted butter or powdered sugar also work well.