Pumpkin French Toast with Brown Sugar and Cinnamon Butter
Pumpkin French Toast with Brown Sugar and Cinnamon Butter is a delightful twist on a classic breakfast. This easy-to-make dish features thick slices of brioche soaked in a rich pumpkin batter, cooked to golden perfection, and topped with creamy cinnamon butter. Perfect for cozy mornings or festive gatherings, this recipe brings the flavors of fall right to your table, impressing family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2 (2 slices per serving) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 4 thick slices brioche or challah bread
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup whole milk (or dairy-free alternative)
- 1 tsp ground cinnamon
- 3 tbsp light brown sugar
- 2 tbsp unsalted butter
- For Cinnamon Butter: 2 tbsp unsalted butter (softened), 1 tsp ground cinnamon
Instructions
- In a medium bowl, whisk together eggs, milk, pumpkin puree, cinnamon, and brown sugar until smooth.
- Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
- Dip each slice of bread into the batter until fully coated but not dripping.
- Place soaked bread in the skillet and cook for about 3 minutes on each side or until golden brown.
- In a small bowl, mix softened butter with cinnamon until combined.
- Serve warm topped with cinnamon butter and optional maple syrup.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Use day-old bread for better absorption of the batter. Add nutmeg for an extra layer of flavor. For added crunch, top with chopped nuts or serve with fresh fruit.