why make this recipe
Pumpkin French Toast with Brown Sugar and Cinnamon Butter is a delightful twist on the classic breakfast dish. It’s perfect for fall mornings or any time you want to enjoy the cozy flavors of pumpkin and warm spices. This recipe adds richness and sweetness, making every bite feel special. Plus, it’s an easy way to impress family or friends at breakfast or brunch.
how to make Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Ingredients:
- 10 slices of brioche or challah bread
- 3 eggs
- 3/4 cup milk
- 6 oz. of canned pumpkin
- 2 tsp. vanilla
- 2 tbsp. flour
- 1/2 tsp. cinnamon
- 1 tbsp. brown sugar
- For the butter:
- 4 tbsp. butter (very softened)
- 1/2 tsp. cinnamon
- 1 tsp. brown sugar
- 1/4 tsp. nutmeg
Directions:
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Start by making the cinnamon butter. In a small bowl, add the softened butter, cinnamon, brown sugar, and nutmeg. Whisk everything together until well mixed. Place the bowl in the freezer while you prepare the French toast.
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Preheat a skillet over medium-high heat and spray it lightly with cooking spray.
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In a mixing bowl, whisk together the eggs, milk, vanilla, and canned pumpkin until everything is well combined.
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In another small bowl, mix the flour, cinnamon, and brown sugar.
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Add the dry mixture into the wet ingredients and whisk until combined.
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Dip each slice of bread into the egg mixture, ensuring both sides are coated but not soaked. Shake off any excess liquid.
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Place the coated bread slices in the hot skillet. Cook until golden brown, about 3-4 minutes per side.
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Serve immediately, topped with pieces of the frozen cinnamon butter.
how to serve Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Serve the Pumpkin French Toast hot from the skillet. You can add extra toppings like maple syrup, whipped cream, or fresh fruit if you like. For a full breakfast, pair it with crispy bacon or sausage.
how to store Pumpkin French Toast with Brown Sugar and Cinnamon Butter
If you have leftovers, let the French toast cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat slices in a toaster or skillet when ready to eat.
tips to make Pumpkin French Toast with Brown Sugar and Cinnamon Butter
- Use day-old bread for a better texture. It holds up well when soaked in the egg mixture.
- Be careful not to soak the bread too long to avoid sogginess.
- Feel free to adjust the spices to your taste. Add more cinnamon or a pinch of nutmeg for extra flavor.
variation
You can easily customize this recipe by using different types of bread, like whole grain or gluten-free options. For a nutty twist, add chopped pecans or walnuts to the egg mixture. You can also swap the canned pumpkin for mashed bananas for a different flavor.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the egg mixture and the cinnamon butter ahead of time. Refrigerate them separately and cook the French toast in the morning.
2. Can I freeze leftover French toast?
Absolutely! You can freeze slices of French toast. Just place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in the toaster or oven when ready.
3. What can I use instead of canned pumpkin?
If you don’t have canned pumpkin, you can use homemade pumpkin puree or even sweet potato puree as a substitute.
Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Ingredients
For the French Toast
- 10 slices slices of brioche or challah bread Day-old bread works best for texture.
- 3 pieces eggs
- 3/4 cup milk
- 6 oz. canned pumpkin Can substitute with homemade pumpkin puree.
- 2 tsp vanilla
- 2 tbsp flour
- 1/2 tsp cinnamon Adjust to taste.
- 1 tbsp brown sugar Adjust to taste.
For the Cinnamon Butter
- 4 tbsp butter (very softened)
- 1/2 tsp cinnamon
- 1 tsp brown sugar
- 1/4 tsp nutmeg
Instructions
Preparation of Cinnamon Butter
- In a small bowl, add the softened butter, cinnamon, brown sugar, and nutmeg. Whisk until well mixed.
- Place the bowl in the freezer while you prepare the French toast.
Cooking the French Toast
- Preheat a skillet over medium-high heat and spray it lightly with cooking spray.
- In a mixing bowl, whisk together the eggs, milk, vanilla, and canned pumpkin until well combined.
- In another small bowl, mix the flour, cinnamon, and brown sugar.
- Add the dry mixture into the wet ingredients and whisk until combined.
- Dip each slice of bread into the egg mixture, ensuring both sides are coated but not soaked. Shake off any excess liquid.
- Place the coated bread slices in the hot skillet. Cook until golden brown, about 3-4 minutes per side.
Serving
- Serve immediately, topped with pieces of the frozen cinnamon butter.