why make this recipe
Pumpkin French Toast with Brown Sugar and Cinnamon Butter is an amazing way to enjoy breakfast or brunch. It’s rich and warm, perfect for cozy mornings. The blend of pumpkin and spices not only gives it a comforting flavor but also adds a festive touch, especially during fall. With the sweet and creamy butter on top, this dish becomes a delightful treat that everyone will love.
how to make Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Ingredients:
- 10 slices of brioche or challah bread
- 3 eggs
- 3/4 cup milk
- 6 oz. of canned pumpkin
- 2 tsp. vanilla
- 2 tbsp. flour
- 1/2 tsp. cinnamon
- 1 tbsp. brown sugar
For the butter:
- 4 tbsp. butter (very softened)
- 1/2 tsp. cinnamon
- 1 tsp. brown sugar
- 1/4 tsp. nutmeg
Directions:
- Add the butter, cinnamon, brown sugar, and nutmeg to a small bowl. Whisk until all ingredients are well combined. Place the bowl in the freezer while you make the French toast.
- Preheat a skillet sprayed with cooking spray to medium-high heat.
- In a mixing bowl, mix together the eggs, milk, vanilla, and pumpkin. Whisk until everything is well combined.
- In another small bowl, mix together the flour, cinnamon, and brown sugar. Add this mixture into the wet ingredients and whisk until fully combined.
- Dip each slice of bread into the egg mixture, making sure to coat both sides. Shake off any excess. Be careful not to let the bread soak too long, or it will become soggy.
- Place the coated bread in the hot pan and cook until golden brown, about 3-4 minutes on each side.
- Serve immediately, topped with pieces of the frozen butter.
how to serve Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Serve Pumpkin French Toast warm on a plate, allowing the melting butter to create a delicious sauce on top. You can also add a sprinkle of powdered sugar, some chopped nuts, or fresh fruit for added flavor and texture.
how to store Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Leftover French toast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or toaster oven until warmed thoroughly. The butter can be stored in the fridge as well and used as needed.
tips to make Pumpkin French Toast with Brown Sugar and Cinnamon Butter
- For a richer flavor, use whole milk or even cream instead of regular milk.
- If you want a little extra sweetness, drizzle maple syrup on top.
- You can use any type of bread, but brioche or challah works best for its soft texture.
- Make sure to whisk the egg mixture well to ensure even coating on the bread.
variation
If you want to mix things up, try adding chocolate chips to the egg mixture or top the French toast with whipped cream or a scoop of ice cream for a dessert version!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but be sure to cook and puree it first.
2. Is this recipe suitable for freezing?
Yes, you can freeze the cooked French toast. Just make sure to wrap it well, and it can be reheated later.
3. Can I make this recipe dairy-free?
Absolutely! Use plant-based milk and a dairy-free butter substitute to make it dairy-free.
Pumpkin French Toast with Brown Sugar and Cinnamon Butter
A delightful breakfast or brunch recipe featuring brioche or challah bread, rich pumpkin, and a sweet brown sugar cinnamon butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 slices of brioche or challah bread
- 3 eggs
- 3/4 cup milk
- 6 oz. of canned pumpkin
- 2 tsp. vanilla
- 2 tbsp. flour
- 1/2 tsp. cinnamon
- 1 tbsp. brown sugar
- 4 tbsp. butter (very softened)
- 1/2 tsp. cinnamon
- 1 tsp. brown sugar
- 1/4 tsp. nutmeg
Instructions
- Add the butter, cinnamon, brown sugar, and nutmeg to a small bowl. Whisk until all ingredients are well combined. Place the bowl in the freezer while you make the French toast.
- Preheat a skillet sprayed with cooking spray to medium-high heat.
- In a mixing bowl, mix together the eggs, milk, vanilla, and pumpkin. Whisk until everything is well combined.
- In another small bowl, mix together the flour, cinnamon, and brown sugar. Add this mixture into the wet ingredients and whisk until fully combined.
- Dip each slice of bread into the egg mixture, making sure to coat both sides. Shake off any excess. Be careful not to let the bread soak too long, or it will become soggy.
- Place the coated bread in the hot pan and cook until golden brown, about 3-4 minutes on each side.
- Serve immediately, topped with pieces of the frozen butter.
Notes
For a richer flavor, use whole milk or cream. Drizzle with maple syrup for added sweetness.
