Ingredients
Scale
- 8 slices thick-sliced bread (brioche, challah, or sourdough)
- 2 large eggs (or vegan substitute)
- 3/4 cup milk or non-dairy milk
- 1/2 cup pumpkin puree
- 1 to 2 tablespoons brown sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 to 1 1/2 teaspoons pumpkin pie spice
- Pinch of cinnamon
- Pinch of salt
- Butter or neutral oil for the skillet
- Maple syrup, toasted pecans or walnuts, powdered sugar, and yogurt for serving
Instructions
- Warm the skillet over medium-low heat and add a little butter or oil to coat.
- In a shallow dish, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Dip each slice of bread in the custard for 20 to 30 seconds per side, allowing excess to drip off.
- Add the soaked slices to the skillet and cook for 2 to 3 minutes per side, adjusting heat to avoid burning.
- Transfer finished slices to a low oven at 200°F to keep warm while cooking the rest.
- Serve warm topped with maple syrup, nuts, yogurt, and a dusting of cinnamon.
Notes
For a vegan version, replace eggs with cornstarch mixed with milk or flaxseed mixture. Use sturdy bread for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg