Description
Pumpkin French Toast with Brown Sugar and Cinnamon Butter is a delightful autumn breakfast that transforms ordinary mornings into extraordinary experiences. With fluffy pumpkin-spiced bread and a rich, sweet butter topping, each bite is an indulgence that evokes cozy memories of fall. Perfect for lazy weekends or festive gatherings, this recipe is both simple to prepare and visually appealing, making it an instant hit with family and friends.
Ingredients
Scale
- 4 thick slices brioche or challah bread
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup whole milk (or almond/oat milk for dairy-free)
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp unsalted butter (for cooking)
Instructions
- In a mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, and salt until smooth.
- Dip each slice of bread into the mixture until fully coated; let excess drip off.
- Preheat a non-stick skillet over medium heat and melt the butter.
- Cook the soaked bread slices for about 3-4 minutes on each side until golden brown and crispy.
- For the cinnamon butter, mix softened butter with powdered sugar and a pinch of salt until creamy.
- Serve the French toast topped with cinnamon butter and optional maple syrup or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 10g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 155mg