Description
A delightful twist on the classic breakfast favorite, combining rich pumpkin flavors and warm spices, perfect for autumn mornings.
Ingredients
- 1/3 cup pumpkin puree
- 1/4 cup regular or non-dairy yogurt (option to use 2 eggs instead)
- 1 cup unsweetened oat or almond milk (option to use regular milk or cream)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 2 tbsp maple syrup (optional)
- 1 loaf regular or gluten-free bread (about 16 slices)
- Regular or vegan butter for frying
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- Cinnamon, powdered sugar, maple syrup for serving
Instructions
- In a large bowl, mix together the pumpkin puree, yogurt (or eggs), oat or almond milk, vanilla extract, pumpkin pie spice, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir until well combined.
- Heat a skillet or griddle over medium heat and add a little butter to coat the pan.
- Dip each slice of bread into the pumpkin mixture, ensuring both sides are coated. Allow any excess to drip off.
- Place the coated bread slices onto the hot skillet. Cook until golden brown on one side, about 3-4 minutes, then flip and cook for another 3-4 minutes on the other side.
- Repeat with the remaining bread slices, adding more butter to the skillet as needed.
- Serve hot, topped with dusting of powdered sugar, a sprinkle of cinnamon, and a drizzle of maple syrup.
Notes
For a richer flavor, use cream instead of non-dairy milk. Keep the cooked French toast warm in the oven at low heat until ready to serve. Experiment with different spices or bread types for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American