Ingredients
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4 slices thick bread (brioche or challah)
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1 cup pumpkin puree
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2 large eggs
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1 cup milk (or any non-dairy alternative)
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1 teaspoon vanilla extract (Alcohol-Free)
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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¼ teaspoon salt
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2 tablespoons brown sugar (optional)
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Butter or oil for cooking
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Maple syrup, for serving
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Powdered sugar, for garnish (optional)
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Chopped pecans or walnuts (optional)
Instructions
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In a large bowl, whisk together pumpkin puree, eggs, and milk until smooth.
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Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar. Whisk until fully combined.
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Let the batter rest for 2–3 minutes to blend the flavors.
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Heat a skillet or griddle over medium heat and grease with butter or oil.
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Dip each slice of bread into the pumpkin batter, coating both sides.
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Place the slices on the hot skillet and cook for 3–4 minutes per side until golden brown.
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Repeat with remaining slices, greasing the skillet as needed.
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Stack slices on a plate, drizzle with maple syrup, dust with powdered sugar, and top with pecans or walnuts if desired.
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Serve warm with Turkey Bacon or sausage for a complete breakfast.
Notes
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For a dairy-free version, use almond or oat milk.
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Avoid soaking bread for too long to prevent sogginess.
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You can refrigerate leftover pumpkin batter for up to 2 days.
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Reheat cooked slices in a toaster or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes