Ingredients
4 slices of thick bread (like brioche or challah)
1 cup pumpkin puree (canned or homemade)
2 large eggs
1 cup milk (or a non-dairy alternative)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons brown sugar (optional)
Butter or oil for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Chopped pecans or walnuts (optional, for topping)
Instructions
1. In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
2. Stir in the vanilla extract, cinnamon, nutmeg, ginger, salt, and optional brown sugar until well combined.
3. Preheat a skillet or griddle over medium heat and add butter or oil.
4. Dip each slice of bread into the pumpkin batter, soaking for a few seconds on each side.
5. Cook the soaked bread on the hot skillet for 3–4 minutes per side, until golden brown.
6. Serve stacked, drizzled with maple syrup, and garnished with powdered sugar and nuts if desired.
Notes
• For extra flavor, try using pumpkin pie spice instead of the individual spices.
• To make it dairy-free, use almond milk and coconut oil.
• Great for using up leftover canned pumpkin.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian