Pumpkin French Toast
Here’s a way to make classic French toast more autumnal! I add pumpkin purée, maple syrup, and spices to the egg mixture. Then, I cut the bread into large cubes instead of slices.
The pieces turn a beautiful golden brown on the outside while staying moist on the inside, and the cubes are fun to serve for breakfast or brunch. With a generous drizzle of maple syrup, it’s hard to beat!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
Good to know
- This recipe calls for slightly stale bread. It absorbs the pumpkin mixture without becoming soggy as quickly as very fresh bread does.
- Don’t overcrowd the pan. Leaving space between the cubes allows you to easily flip them and brown them on several sides.
Ingredients
French Toast
- 3/4 cup (180 ml) oat milk or another milk of your choice
- 3 large eggs
- 1/3 cup (80 ml) pumpkin purée
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) maple syrup
- 2 teaspoons (10 ml) pumpkin pie spice
- 1/2 teaspoon (2.5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 1 loaf of bread, cut into large cubes
- Vegetable oil for cooking
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Preparation
French Toast
- In a large mixing bowl, whisk together all the ingredients except the bread and oil.
- Dip the bread cubes into the mixture, being careful not to let them soak up too much.
- Heat the oil in a large nonstick skillet over medium-high heat. Brown a few bread cubes for about one minute on each side or until golden brown. Add more oil as needed and repeat for all the bread cubes.
- Serve with maple syrup.
