Pumpkin Puree French Toast with Cinnamon Butter
Enjoy a cozy twist on a breakfast classic with Pumpkin Puree French Toast topped with rich cinnamon butter, perfect for fall mornings or anytime you crave a comforting treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 slices brioche or thick-cut bread
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon (for cinnamon butter)
- 1 tablespoon powdered sugar (for cinnamon butter)
- Maple syrup, for serving
- Pinch of salt
Instructions
- In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and well combined.
- Preheat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Dip each slice of bread into the pumpkin mixture, allowing it to soak for about 10 seconds per side without becoming soggy.
- Place the soaked bread slices onto the preheated skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Meanwhile, in a small bowl, mix softened butter with ground cinnamon and powdered sugar until creamy to make the cinnamon butter.
- Serve the French toast warm, topped with a dollop of cinnamon butter and a drizzle of maple syrup.
Notes
For extra flavor, sprinkle chopped toasted pecans or walnuts on top before serving, or add a dusting of powdered sugar for a more festive touch.