Pumpkin Puree French Toast with Cinnamon Butter
Delight in this cozy Pumpkin Puree French Toast topped with warm cinnamon butter, perfect for a comforting fall breakfast or brunch.
- 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 cup milk
- ½ cup pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 8 slices thick bread (brioche or challah preferred)
- Butter for cooking
- ½ cup unsalted butter, softened (for cinnamon butter)
- 2 tablespoons brown sugar (for cinnamon butter)
- 1 teaspoon ground cinnamon (for cinnamon butter)
- Pinch of salt (for cinnamon butter)
Instructions
- In a large mixing bowl, whisk together eggs, milk, pumpkin puree, maple syrup, vanilla extract, ground cinnamon, and nutmeg until smooth.
- Heat a skillet or griddle over medium heat and melt a small amount of butter to coat the surface.
- Dip each slice of bread into the pumpkin-egg mixture, ensuring both sides are well soaked but not soggy.
- Place soaked bread slices onto the hot skillet and cook 3-4 minutes per side, or until golden brown and cooked through.
- While the French toast cooks, prepare the cinnamon butter by combining softened butter, brown sugar, ground cinnamon, and a pinch of salt in a small bowl. Mix until smooth and well incorporated.
- Serve the warm pumpkin French toast topped with a dollop of cinnamon butter and, if desired, a drizzle of maple syrup.
Notes
For an extra festive touch, sprinkle chopped toasted pecans or walnuts on top before serving.