Ingredients
- Bread slices (Challah or Brioche preferred): 6 slices
- Pumpkin puree: 1/2 cup
- Milk: 1/2 cup
- Eggs: 2 large
- Pumpkin pie spice: 1 teaspoon
- Vanilla extract: 1/2 teaspoon
- Maple syrup: 2 tablespoons
- Butter: 2 tablespoons
Instructions
- Step 1: In a shallow dish, whisk together the pumpkin puree, milk, eggs, pumpkin pie spice, vanilla extract, and maple syrup. Ensure all ingredients are well combined.
- Step 2: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 3: Dip each slice of bread into the pumpkin mixture, making sure both sides are well coated. Allow excess mixture to drip off before placing on the hot griddle.
- Step 4: Cook each slice for 2-3 minutes per side, or until golden brown and cooked through.
- Step 5: Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
- Store leftover cooked French toast in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the French toast in a toaster oven or skillet to maintain its crispy texture.
- Elevate your breakfast by topping the French toast with toasted pecans and a dollop of mascarpone cheese.
- To prevent soggy French toast, don't oversoak the bread; a quick dip ensures a custardy center without being mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American