Craving a fall breakfast that’s as cozy as your favorite sweater? 🍂 This Pumpkin French Toast made with fluffy Japanese Milk Bread is everything you need to start your morning right. It’s warm, spiced, and perfect for using up the last of that homemade loaf—if you haven’t made it yet, what are you waiting for?
Pumpkin French Toast
Let’s talk about one of my favorite things: pumpkin everything! As soon as fall hits, I’m all about incorporating pumpkin into just about every meal. And what better way to kick off a crisp autumn morning than with Pumpkin French Toast made from the last of that soft, pillowy Japanese Milk Bread I whipped up last week? If you haven’t tried making it yet, you’re missing out on one of the fluffiest, most delightful bread experiences ever. And if you have some leftover slices, this recipe is your perfect excuse to transform them into a delicious, spiced breakfast that’ll have you looking forward to the weekend all week long!
Why This Recipe Works
• Perfect Texture: The Japanese Milk Bread is soft and fluffy, soaking up the pumpkin mixture like a dream, making each bite melt in your mouth.
• Pumpkin Power: The addition of pumpkin puree gives the French toast a rich, creamy texture and adds that fall flavor we all crave.
• Warm Spices: Cinnamon and pumpkin pie spice bring all the comforting, cozy vibes, making this French toast taste like autumn on a plate.
• Sweet and Savory Balance: A touch of brown sugar in the mixture caramelizes as it cooks, giving the French toast a perfectly sweet crust while balancing the spices.
Tips for Making Pumpkin French Toast
• Soak It Up: Don’t rush the soaking process. Let each slice of bread sit in the pumpkin mixture for at least a minute or two to ensure it absorbs all the delicious flavors.
• Use Day-Old Bread: If you have slightly stale Japanese Milk Bread, even better! It will soak up the custard mixture without falling apart.
• Medium Heat is Key: Cook the French toast over medium heat. Too high, and you’ll burn the outside before the inside is cooked. Too low, and you’ll end up with soggy toast.
• Don’t Skimp on the Butter: A little butter on the skillet goes a long way in giving your French toast that golden, crispy crust. Just make sure to wipe out any burnt bits between batches.
• Get Creative with Toppings: Top your Pumpkin French Toast with a dollop of whipped cream, a drizzle of maple syrup, or even a sprinkle of chopped nuts for added crunch.
How to Make Pumpkin French Toast
- 2 large eggs
- 1/4 cup milk
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoon brown sugar
- 8 slices of thick bread (use my Japanese Milk Bread to make this)
Step 1:
In a large bowl, whisk the eggs and milk until fully combined. Add the pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar and whisk until combined.
Step 2:
Dip each slice of bread into the pumpkin mixture. Let the bread soak for a minute or two to absorb everything.
Step 3: Heat a large skillet or griddle over medium heat and lightly grease with butter. Cook the bread on each side for 2-3 minutes or until golden brown and crispy.
Pumpkin Spice and Everything Nice: French Toast Edition
This Pumpkin French Toast is the ultimate way to celebrate fall flavors while making the most of your leftover Japanese Milk Bread. It’s cozy, comforting, and just the right amount of indulgence to start your day off right. Ready to make your mornings a little sweeter?
Give this recipe a try and let me know how you like it! Share your creations on social media and tag me—I’d love to see your Pumpkin French Toast masterpieces. What’s your favorite way to enjoy pumpkin in the fall? Let’s chat in the comments below!
Pumpkin French Toast
Ingredients
2 large eggs
1/4 cup milk
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 tablespoon brown sugar
8 slices of thick bread
Instructions
2 large eggs
59.25 ml milk
61 g pumpkin puree
2.46 ml vanilla extract
1 g cinnamon
1 g pumpkin pie spice
24 g brown sugar
8 slices of thick bread
