Ingredients
For French Toast:
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4 eggs
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2/3 cup milk (whole, low-fat, or skim)
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1/2 cup pumpkin puree
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1 1/2 tsp vanilla extract
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1 tsp ground cinnamon
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1 tsp pumpkin pie spice
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12 slices Texas toast, French bread, challah, or croissant halves
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Small amount of butter for skillet
For Whipped Pumpkin Butter:
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1/2 cup butter (room temperature)
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1/3 cup pumpkin puree
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3 tbsp maple syrup or honey
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1 tsp vanilla extract
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1/2 tsp cinnamon
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1/2 tsp pumpkin pie spice
Instructions
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Preheat a large non-stick skillet over medium heat and melt a small amount of butter.
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In a rectangular baking dish, whisk together eggs, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
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Dip each bread slice into the egg mixture, coating both sides, and allow it to soak briefly.
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Place the soaked bread on the hot skillet and cook for 2-3 minutes per side until golden brown. Repeat with remaining slices, keeping cooked slices warm in a low oven.
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To make the pumpkin butter, beat softened butter in a small mixing bowl with a hand mixer for 2 minutes until light and fluffy.
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Add pumpkin puree, maple syrup or honey, vanilla extract, cinnamon, and pumpkin pie spice. Beat for another minute until fully combined and fluffy.
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Serve the French toast hot with whipped pumpkin butter, maple syrup, and optional toasted nuts.
Notes
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Bread choice can vary based on preference.
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Pumpkin butter can be made ahead and stored in the refrigerator for up to 5 days.
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Adjust spices and sweetness to taste.
- Prep Time: 5 minutes
- Cook Time: 6 minutes