Description

This Pumpkin French Toast with Brown Sugar and Cinnamon Butter is a cozy, autumn-inspired breakfast treat. The custard-like pumpkin batter is infused with warm spices like cinnamon and nutmeg, creating a flavorful twist on classic French toast. Served with a luscious cinnamon-spiked brown sugar butter, it’s perfect for a comforting morning or holiday brunch.

Ingredients

Scale

French Toast Batter

4 large eggs
1 cup milk
1/2 cup pumpkin puree
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 slices thick bread (such as brioche or challah)
1/4 cup unsalted butter (for cooking)

Brown Sugar and Cinnamon Butter

1/2 cup unsalted butter, softened
1/4 cup brown sugar
1 teaspoon ground cinnamon

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Instructions

Prepare the batter: In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined to create a smooth, flavorful custard base.
Heat the cooking surface: Preheat a large skillet or griddle over medium heat, then add a small amount of the unsalted butter and allow it to melt and coat the surface to prevent sticking.
Dip the bread: Take each slice of thick bread and dip it into the pumpkin mixture, ensuring both sides are evenly coated but not soaking wet. Let any excess mixture drip off before cooking.
Cook the French toast: Place the coated bread slices onto the preheated skillet or griddle. Cook each side for 3-4 minutes, or until golden brown and cooked through, creating a crisp exterior and tender interior.
Make the cinnamon butter: While the French toast cooks, mix the softened butter, brown sugar, and ground cinnamon in a small bowl until smooth and creamy, ready to be served as a decadent topping.
Keep warm: Once cooked, remove the French toast from the skillet and keep warm by covering them or placing them in a low oven as you finish cooking the remaining batches.
Serve: Plate the Pumpkin French Toast hot and top with a generous dollop of the brown sugar and cinnamon butter. Optionally, add a drizzle of maple syrup or a sprinkle of powdered sugar for extra sweetness and presentation.

Notes

Use thick slices of bread like brioche or challah for the best texture and to hold up well in the pumpkin batter.
You can substitute whole milk with any milk alternative such as almond or oat milk if desired.
For a dairy-free version, use plant-based butter substitutes for cooking and the cinnamon butter.
Leftover brown sugar cinnamon butter can be stored in the refrigerator and used on other breakfast items like pancakes or muffins.
Adjust the spice levels according to your taste by adding more or less cinnamon and nutmeg.