Fall pumpkin French toast made with pumpkin puree, warm spices, and thick brioche bread. Perfect cozy fall breakfast or brunch recipe.

Scale

4 slices thick brioche or challah

1 cup pumpkin puree

2 large eggs

1 cup milk

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

2 tablespoons brown sugar

Butter or oil for cooking

Maple syrup for serving

Powdered sugar optional

Chopped pecans or walnuts optional

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1. Whisk pumpkin puree, eggs, and milk until smooth.

2. Add vanilla, spices, salt, and brown sugar. Whisk well.

3. Heat skillet over medium and add butter.

4. Dip bread slices into pumpkin batter for a few seconds per side.

5. Cook 3-4 minutes per side until golden brown.

6. Serve with maple syrup and toppings.

Use thick bread for best texture.

Do not oversoak bread.

Store leftover batter up to 2 days refrigerated.

Reheat cooked slices in toaster oven for crispness.