Simple, traditional, delicious… this Perfect Pumpkin French Toast hits all the comfort food must-haves! This comfort-on-a-plate breakfast is made with pureed pumpkin + pumpkin pie spice, cinnamon, brown sugar, milk, vanilla, and eggs. It’s seasonal, kid-friendly and so YUMMY!
The Pumpkin Spice CRAZE!
Good mornin’, my fellow pumpkin spice lovers!
It’s that time of year again⏤when you can unapologetically SHOVEL-AS-MUCH-PUMPKIN anything and everything into your face without any shame! Maybe we should just rename fall to pumpkin spice season, what do you say? 💁🏻♀️
Aside from the yearly North American pumpkin spice craze, there’s a good reason why we love our pumpkin, it’s a taste memory of the warm feelings we get during this time of year.
School has restarted and the best holidays of the year, for many North Americans, are just around the corner⏤I don’t personally celebrate Christmas but I love Thanksgiving (I’m not one to turn down a glorious turkey meal. That’s just crazy talk!) and the emphasis on social gatherings and spending more time with family.
Needless to say, pumpkin is here to stay!
Why is This the Perfect Pumpkin French Toast Recipe?
Perfectly seasoned pumpkin egg mixture, buttery brioche, crunchy almond flakes and a splash of trusty ol’ maple syrup. It doesn’t get more perfect than this my friend!
Have you ever ended up with soggy french toast? You know the kind that’s really dense on the fork and has a squishy wet texture in your mouth. It’s the WORST!! From the first bite you’re 100% ready to swear off french toast for the rest of your life.
This is very serious stuff! Life without FRENCH TOAST?! 😱
Worry not my friend. This won’t happen with my Perfect Pumpkin French Toast! Why? Less milk, more eggs, plus the firmness of the stale brioche bread will prevent this disaster from happening. Many people think that by adding extra milk and reducing the eggs, they’re doing a good thing, but they just end up with soggy bread and a very disappointing breakfast.
The perfect french toast should always feel dry to the touch after you take it out of the pan. The edges should feel crispy and the interior should be soft and fluffy. It shouldn’t be soggy or overly eggy.
What if You Don’t Have Stale Bread?
One of the keys to perfect french toast is to always start with day-old bread. We live in an imperfect world, you may decide to make this recipe last minute and you don’t have access to stale bread, what are you to do?
Here’s a tip to overcome a stale bread crisis. Pop your fresh soft bread onto a sheet pan and place the sheet pan into a 350ºF oven for 12-18 minutes. Take it out just before it starts to brown and the bread feels crunchy and firm to the touch. Then just let it cool for a few minutes and carry on with the perfect pumpkin egg mixture recipe! Easy Peasy!
What kind of bread do you suggest?
Brioche-I most strongly suggest this bread, I know it can be a bit pricy and not everyone can do a ton of eggs and dairy in their food.
Panettone-This is an Italian classic dessert bread and it is SOOO perfect for french toast! It’s seasonal and comes in so many varieties. The chocolate chip panettone is amazing with this recipe. Keep an eye out for this bread during the holiday season.
Challah-A common bread used in most Jewish homes for french toast, it’s dairy-free yet still rich due to the eggs used in the bread.
Baguette/French bread-Most affordable and common bread to use for french toast, it’s dairy-free and egg-free. It’s a great bread and works like a charm!
Sourdough-Who wants to waste a great piece of sourdough bread? It’s healthy, dense, and perfect for french toast once it starts to become stale.
Texas Toast-Many recipes call for texas toast for its thick, square slices and availability. It a great option but personally my last choice for french toast.
Substitutions & Tips for a Perfect Pumpkin French Toast:
- Gluten-Free folks, swap the bread for stale gluten-free bread.
- Replace the cow’s milk with non-dairy milk. Coconut, soy, almond, cashew, oat or rice milk make great substitutions.
- French toast freezes really well! Don’t be scared to cook the whole loaf and store it for later. Just pop the frozen slices in a toaster for a quick breakfast.
- Using an electric griddle pan will speed up the cooking time.