Pumpkin French Toast is a restaurant-quality breakfast dish made with pumpkin pie spice, cinnamon, brown sugar, milk, vanilla, eggs, and more for a seasonal, kid-friendly dish that’s out of this world!
4 tablespoons butter
4 large eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
2/3 cup pumpkin puree (not pumpkin pie filling)
syrup, powdered sugar, or cinnamon-sugar for serving
8 slices thick white bread Texas toast or sliced brioche bread are my favorites
Preheat a skillet or griddle to medium heat.
In a medium bowl whisk together eggs, milk, vanilla, cinnamon, pumpkin pie spice, brown sugar, and pumpkin puree.
Melt one tablespoon of butter on your preheated skillet/griddle and spread it out to cover as much of the pan as possible. While butter is melting, dredge a slice of bread in the pumpkin mixture, tossing to coat all sides.
Transfer soaked bread to the pan. Repeat with 1-2 pieces of bread (as much as you have room for in your pan). Cook each for 2-3 minutes, flip and cook another 2-3 minutes until golden brown.
Transfer to a plate, cover to keep warm, and repeat process until all of your bread/pumpkin mixture is used up. (Melt another tablespoon of butter between each batch)
Serve warm with syrup, cinnamon-sugar, and powdered sugar (I like to use all three!) as desired.