Pumpkin French Toast Breakfast (Print Version)

Pumpkin-spiced French toast served with maple syrup and nuts, perfect for a comforting autumn morning.

# Ingredients:

→ Main Ingredients

01 - 4 slices thick bread (e.g., brioche or challah)
02 - 1 cup pumpkin puree (canned or homemade)
03 - 2 large eggs
04 - 1 cup milk or non-dairy alternative
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar (optional)
11 - Butter or oil for cooking
12 - Maple syrup for serving
13 - Powdered sugar for garnish (optional)
14 - Chopped pecans or walnuts for topping (optional)

# Directions:

01 - In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar (if using). Whisk again until well combined. Let the batter sit for a few minutes to meld the flavors.
02 - Preheat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to coat the surface.
03 - Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly coated. Let them soak for a few seconds on each side.
04 - Place the soaked bread slices onto the hot skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Repeat with remaining slices, adding more butter or oil as needed.
05 - Stack two slices of French toast on a plate. Drizzle with maple syrup and sprinkle with powdered sugar if desired. Top with chopped pecans or walnuts for added crunch.
06 - For an extra festive touch, add a dollop of whipped cream on top. Serve with crispy bacon or sausage for a savory balance.
07 - If you have leftover pumpkin batter, store it in the refrigerator for up to 2 days. Stir before using again.

# Notes:

01 - Adjust the sweetness by varying the amount of brown sugar based on your preference.
02 - For a fun twist, consider adding chocolate chips or dried cranberries to the batter.

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