Pumpkin French Toast Delight (Printer-Friendly)

Fluffy bread soaked in spiced pumpkin batter, perfect for a cozy fall morning or weekend brunch.

# What You'll Need:

→ Bread

01 - 4 slices thick brioche or challah bread

→ Batter

02 - 1 cup pumpkin puree
03 - 2 large eggs
04 - 1 cup whole milk or non-dairy alternative
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar (optional)

→ Cooking

11 - Butter or oil for cooking

→ Serving

12 - Maple syrup
13 - Powdered sugar (optional)
14 - Chopped pecans or walnuts (optional)

# Steps to Follow:

01 - In a large bowl, whisk together pumpkin puree, eggs, and milk until smooth and well blended.
02 - Add vanilla extract, cinnamon, nutmeg, ginger, salt, and optional brown sugar to the mixture. Whisk thoroughly to combine.
03 - Allow the batter to sit for a few minutes to let the flavors meld.
04 - Warm a skillet or griddle over medium heat and melt a tablespoon of butter or oil to coat the surface.
05 - Immerse each bread slice in the pumpkin batter, coating both sides and allowing it to absorb the mixture for a few seconds.
06 - Place the soaked bread on the hot skillet without crowding. Cook for 3 to 4 minutes until golden brown and crisp on the underside.
07 - Turn the bread slices and cook for an additional 3 to 4 minutes until the other side is golden and the bread is cooked through.
08 - Continue cooking remaining slices, adding more butter or oil as necessary and maintaining medium heat to avoid burning.
09 - Stack two slices on a plate, drizzle generously with maple syrup, and optionally sprinkle powdered sugar and chopped nuts atop.

# Extra Suggestions:

01 - Leftover batter can be refrigerated for up to 2 days; stir well before reuse.
02 - Consider adding chocolate chips or dried cranberries to the batter for variation.
03 - Serve with crispy bacon or sausage for a balanced sweet and savory breakfast.

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