If you have your french toast the traditional way; I can guarantee you after you’ve made this Pumpkin French Toast you won’t go back.
Pumpkin is one of my favourite veggies to use as it has a natural sweetness and it works very well in my baked goods too. Pumpkin is one of those essential vegetables that must be used in winter and has so many health benefits.
For this pumpkin french toast recipe; I use brioche bread that is slightly stale. The staler the bread the better the batter soaks into the bread when you dip it in the mixture. Using brioche, just makes it extra light, fluffy and buttery and will literally melt in your mouth.
Home-made pumpkin puree is my preference. I usually use freshly made or leftover from pumpkin I cooked. However you are more than welcome to used canned pureed pumpkin if you wish.
The spices definitely makes this french toast flavourful. My family prefers eating it warm out of the pan, drizzled with maple syrup. But I am sure whipped cream and ice cream will take it to another level too.
This recipe is so easy and ready in no time that even my daughters can make it.
Pumpkin French Toast
- 4 XL eggs
- 180 ml milk or plant based milk
- ½ cup pureed pumpkin
- 2 Tbsp light brown sugar
- 2 tsp fine cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- 1 tsp vanilla essence
- 8 slices Brioche bread
- 3 tsp butter (for pan)
- maple syrup (for serving)
- Beat eggs, milk, pumpkin puree, sugar and spices together in a bowl. Set aside.
- In a non-stick pan melt butter over medium heat.
- Dip brioche bread slices in pumpkin-egg mixture.
- Place in pan and let it brown on both sides.
- Serve with maple syrup.