Description
This Fall Pumpkin French Toast Breakfast combines the warm spices of cinnamon, nutmeg, and cloves with creamy pumpkin puree to create a cozy and flavorful twist on classic French toast. Topped with caramelized cinnamon apples and a drizzle of maple syrup, this recipe makes a perfect comforting morning meal for autumn or any chilly day.
Ingredients
Scale
French Toast Batter
- 3 large eggs
- 1/2 cup canned pumpkin puree
- 3/4 cup whole milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
Bread
- 6 slices thick-cut bread (brioche, challah, or Texas toast)
- Butter or neutral oil for frying
Caramelized Apples
- 2 apples, peeled and diced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Splash of lemon juice
Serving
- Maple syrup for serving
- Butter for serving
- Powdered sugar for garnish
Instructions
- Prepare the batter: In a bowl, whisk together the eggs, canned pumpkin puree, whole milk, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt until the mixture is smooth and well combined.
- Soak the bread: Pour the pumpkin egg mixture into a shallow dish. Dip each slice of thick-cut bread into the mixture, soaking for about 20 to 30 seconds on each side to absorb the flavors without becoming soggy.
- Preheat the skillet: Heat a non-stick skillet over medium heat. Lightly grease the pan with butter or a neutral oil to prevent sticking and promote even browning.
- Cook the French toast: Place the soaked bread slices onto the preheated skillet. Cook for 3 to 4 minutes on each side, or until the bread is golden brown and cooked through.
- Caramelize the apples: In a saucepan, melt butter over medium heat and add the peeled and diced apples. Stir in brown sugar, ground cinnamon, and a splash of lemon juice. Cook, stirring occasionally, until the apples are soft and caramelized.
- Serve: Plate the French toast and top with the warm caramelized apples. Add a pat of butter, drizzle with maple syrup, and dust with powdered sugar as desired for a delicious finish.
Notes
- Use thick-cut bread like brioche or challah for the best texture and flavor absorption.
- Adjust soaking time to avoid soggy bread; firm but well-coated slices work best.
- Caramelized apples can be prepared in advance and gently reheated before serving.
- For a dairy-free option, substitute whole milk with almond or oat milk and use oil instead of butter.
- Add chopped nuts or a sprinkle of granola on top for extra crunch.
