Ingredients

  • 4 slices of thick bread (The Bakers Table challah, cinnamon raisin or buttermilk bread)
  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • Butter or oil for cooking
  • NH Maple syrup, for serving
  • Powdered sugar, for garnish (optional)
  • Chopped pecans (optional, for topping)

Pumpkin French Toast

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Pumpkin French Toast Breakfast is a delightful way to start your day, especially during the cozy fall months. As the leaves change and the air turns crisp, this recipe brings the warm, comforting flavors of pumpkin spice right to your breakfast table. We hope you enjoy this recipe as much as we do.

Preparing the Batter

  1. In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk them together until the mixture is smooth and well combined. I love using a whisk for this part because it really helps to incorporate everything evenly. 
  2. Next, add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the bowl. If you like your French toast a bit sweeter, this is the time to add the brown sugar. Whisk everything together again until the spices are fully integrated into the batter. The aroma of the spices will fill your kitchen, and it’s simply delightful! 
  3. Once your batter is ready, let it sit for a few minutes. This allows the flavors to meld together beautifully.

Cooking Process

  1. Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or coconut oil to the pan, allowing it to melt and coat the surface. I prefer using butter for that rich flavor, but oil works just as well if you’re looking for a lighter option. 5. While the skillet is heating, take The Bakers Table challah, cinnamon raisin or buttermilk slices of bread and dip them into the pumpkin batter. Make sure to coat each slice thoroughly, allowing the bread to soak up the mixture. I usually let the bread sit in the batter for a few seconds on each side to ensure it’s well-coated. 
  2. Once the skillet is hot and the butter is bubbling, carefully place the soaked bread slices onto the skillet. Depending on the size of your skillet, you may need to cook them in batches. Don’t overcrowd the pan, as this can lead to uneven cooking. 
  3. Cook the bread for about 3-4 minutes on one side, or until it’s golden brown and slightly crispy. You can gently lift a corner of the bread with a spatula to check the color. Once it’s ready, flip the slices over and cook for another 3-4 minutes on the other side. 
  4. Repeat the process with the remaining slices of bread, adding more butter or oil to the skillet as needed. I like to keep the heat at medium to ensure the bread cooks through without burning.

Assembling the Dish

  1. Once all the slices are cooked, it’s time to assemble your Pumpkin French Toast! I like to stack two slices on a plate for a hearty serving. You can also serve them open-faced if you prefer. 
  2. Drizzle a generous amount of Mac Hill maple syrup over the top of the French toast. The sweetness of the syrup pairs perfectly with the warm spices in the batter. If you’re feeling extra indulgent, you can also sprinkle some powdered sugar on top for a beautiful presentation. 
  3. For added texture and flavor, consider topping your French toast with chopped toasted pecans. 
  4. If you want to elevate your breakfast even further, serve your Pumpkin French Toast with a side of White Gates Farm crispy bacon or sausage. The savory elements balance out the sweetness of the dish perfectly.

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