Pumpkin Spice French Toast
The most amazing Fall morning breakfast! Perfectly sweet and spiced using thick slices of bread that just melt in your mouth!
I can never choose between French toast or pancakes.
Sometimes, it’s pancakes. Other times, it’s French toast. It really depends on my mood, I guess.
But when it comes to Fall pumpkin spice French toast, pancakes do not stand a chance. Nope, none at all.
Pumpkin French toast will win every single time.
With the super thick brioche (or Challah bread) slices that just soak up every single ounce of pumpkin heaven, these are simply perfect.
All you need is a fresh dusting of confectioners’ sugar and syrup.
Sorry, pancakes. Maybe you’ll have a shot after the Fall season.
Pumpkin Spice French Toast
Ingredients
- 4 large eggs
- 1 cup whole milk
- ¾ cup canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 loaf brioche or Challah bread, cut into 1-inch thick slices
- ¼ cup unsalted butter, divided
- ¼ cup maple syrup
- 1 tablespoon confectioners' sugar
Instructions
- In a large bowl, whisk together eggs, milk, pumpkin puree, pumpkin pie spice, vanilla and salt. Working one at a time, dip bread slices into the egg mixture, allowing to soak for at least 10 seconds.
- Melt 1 1/2 tablespoons butter in a large skillet over medium heat.
- Working in batches, add bread slices to the skillet, 1-2 at a time, and cook until evenly golden brown, about 2-3 minutes on each side. Repeat with remaining bread and butter.
- Serve immediately with maple syrup, garnished with confectioners' sugar, if desired.
Did you make this recipe?
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Delicious especially on cool Fall mornings. Simple, but taste like an expensive restaurant is serving them up!!!
question: can this recipe be made in a waffle iron for one person?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I cannot describe how AMAZING THIS WAS. And so easy!
I love all your recipes they always turn out so well. I will be making this forever, it’s now staple in our house. Thank you 🙂
You are so welcome, Steph!
Can this mixture be frozen to use later?
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Recipe easy to follow and looks delicious.
Oh wow! These look absolutely delicious and perfect for the fall season! Thanks for sharing!
This sounds so delish….can’t wait to try it this weekend, thank you!
So delicious, this is my dream fall breakfast!
I just want to tell you every one of your recipes that I have made has turned out Damn Delicious! I never change or tweek anything. I get tickled when I read some comments and they describe all the changes they made to recipe and then have the nerve to say it was awful. I want to thank you for all the FREE recipes and I am headed to the book store today to purchace your cookbook!
Thank you so much, Donna. We appreciate you!
This recipe was great! Easy to follow and delicious.
We love hearing that! Thanks, Blake!
Is it supposed to be 1 and 1/2 teaspoons of pumpkin pie spice or eleven half teaspoons? Logic tells me it’s probably 1 and 1/2 taps but with the lack of a space, it’s hard to tell.
1 and 1/2 teaspoons of pumpkin pie spice. 🙂
Can’t wait to try this! Sounds great! Thanks