French toast with a pumpkin spice spin is the perfect fall breakfast for a cozy morning at home or hosting friends or family. A breakfast everyone will swoon over this fall season!
Halloween is right around the corner and we’re ready for it! We’ve got lots on the agenda this weekend, doing lots of fall things! One of those things is family photos and I am sure hoping that the spectacularly colored trees are still in full effect. Man, are they breathtakingly beautiful! I’m still figuring out what we’ll all wear because 1) I procrastinate and 2) weather, yo. It was 78 here yesterday and in the 50’s with rain today. I just buckle up for the ride in these transition months!
While I can’t figure out what we’re wearing for pictures (or how the girls and I will wear our hair), deciding on dinner has been a cinch lately. It’s leftovers every night and if there’s one quick way to bring joy to a child of mine, it’s by serving weekend brunch recipe leftovers throughuot the week. There’s something about a sweet dinner that makes for two very happy girls in my house!
ROLL CALL FOR THIS RECIPE
- Pumpkin Lovers: I see you! I LOVE pumpkin EVERYTHING (just ask my mom). Pumpkin season is so warmly embraced in my life and I take any and every opportunity to enjoy it this time of year. This delicious pumpkin French toast recipe is only one great way to do so!
- Kid-Friendly: French toast sticks, hit the road! This pumpkin version of a classic French toast recipe is a slam dunk in a child’s heart!
- Easily Adapted: There’s no shortage of ways to adapt French toast. It can easily be made gluten-free or dairy-free with as much or as little pumpkin flavor as you wish!
KEY INGREDIENTS AND SUBSTITUTIONS
- Bread: An Italian bread was used as a lighter alternative to brioche or Challah, however any bread will work great so long as it’s roughly 1-inch thick.
- Eggs: I used large eggs, however 1 1/2 cups of a liquid egg substitute or egg whites will work.
- Pumpkin Puree: This ingredient differs from pumpkin pie filling in that it is simply pureed pumpkin, however either works. If you use pumpkin pie filling, I would omit the mple syrup to keep things from getting too sweet.
- Milk: Any will do — whole milk, fat-free milk, half and half, or even heavy cream for an indulgent brunch! Non-dairy alternatives all work, too: almond milk, soy milk, oat milk, etc.
- Maple Syrup: I love the flavor of pure maple syrup together with pumpkin, however brown sugar, agave, or honey would all work well as substitutes.
- Pumpkin Pie Spice: Comprised of cinnamon, ginger, nutmeg, cloves, allspice, and sometimes, mace, this combo spice is commonly found in the spice aisle. You can certainly make your own pumpkin pie spice or use cinnamon and/or some combination of the other fall-inspired spices to your liking.
- Vanilla Extract: Use more, less, or none to your liking! Using half the amount of an almond extract would add a different, yet delicious flavor!
VARIATIONS, STORAGE, and TIPS
- French toast is great to freeze. After cooking and cooling, lay prepared French toast in a single layer on a baking sheet and freeze for 1-2 hours before transferring to a zipped stoarage bag, ensuring the slices don’t stick together. Alternatively, you can freeze the slices by individually wrapping in foil or wax paper and storing in an airtight bag.
- To reheat frozen french toast, bake for 5-6 minutes per side at 400 degrees F.
- Store leftover French toast in an airtight container in the fridge for up to 4 days.
- I love to use my nonstick electric griddle for a nice, even cook on French toast and achieving that perfect golden brown finish!
Should stale or day-old bread be used for French toast?
Stale bread is dried out and therefore super absorbent, soaking in the egg mixture for a super moist, custard-like inside. However, fresher bread works great, too.
Why does bread thickness matter when making French toast?
Bread, such as sandwich bread, is a bit too thin and flimsy for French toast whereas bread that is too thick will risk under-cooking in the middle. I find that bread about 1-inch thick is perfect!
What is the best kind of bread to use for French toast?
Brioche bread or Challah are all excellent for a rich, eggy bread, however Italian or French bread tend to be a bit lower in calories and fat, as well as easier to find in many grocery stores.
- Unlike many breakfast favorites such as pancakes, bagels, oatmeals or cereals, French toast offers more protein and a bit of fat for a more balanced macronutrient profile.
- Pumpkin is high in fiber and rich in nutrients such as beta carotene, vitamins A and C, iron, and folate
- 20 oz Italian loaf, cut into 1-inch thick slices
- 6 eggs
- 1/2 cup pumpkin puree
- 1/2 cup low-fat milk
- 2 Tbsp pure maple syrup
- 1/2 Tbsp pumpkin pie spice
- 1 tsp pure vanilla extract
- Preheat an electric grilled to 350 degrees F. If using a nonstick skillet, heat for 1 minute over medium-high heat before adding the soaked bread (prepare egg mixture before preheating skillet)
- Whisk together the eggs, pumpkin, milk, syrup, pumpkin pie spice, and vanilla in a large bowl.
- Place sliced bread into the egg mixture and flip a few times and allow to soak for 30-60 seconds or until soft but not soggy; transfer to the heated griddle or skillet.
- Cook French toast for 3-4 minutes per side or until golden; flip and cook an additional 3-4 minutes.
- Serve hot with a dusting of powdered sugar, if desired.
Nutrition Information:Yield: 12 Serving Size: 1 prepared slice
Amount Per Serving: Calories: 162Total Fat: 3.2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 94mgSodium: 291mgCarbohydrates: 26.4gFiber: 1.1gSugar: 4.1gProtein: 7.8g
It’s pumpkin season! Dig in!
- Pumpkin-Oat Bars with Chocolate Chips
- Pumpkin Caramel Bourbon Poke Cake
- Sausage and Pumpkin Pasta
- Pumpkin Oatmeal Breakfast Bars
- Vegan Pumpkin Cinnamon Sugar Donuts
- Pumpkin Pie Bars
- Pumpkin Alfredo
- Pumpkin-Maple Loaf
- Crustless Pumpkin Pie