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Maple Pecan Pumpkin French Toast

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 2 slices per serving
Course: Breakfast
Cuisine: American, Fall, Breakfast
Calories: 375
Ingredients Method

Ingredients
  

Ingredients
For the Pumpkin Egg Mixture:
  • 4 large eggs
  • 1/2 cup canned pumpkin puree
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp maple syrup
For the French Toast:
  • 8 slices thick-cut bread brioche, challah, or sourdough
  • 2 tbsp butter for frying
  • 1/2 cup chopped pecans toasted
  • Powdered sugar optional, for dusting
  • Extra maple syrup for drizzling

Method
 

Instructions
    Whisk the Pumpkin Egg Mixture:
    1. In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, vanilla extract, cinnamon, nutmeg, salt, and maple syrup. Whisk it thoroughly until smooth—no lumps allowed!
    Toast the Pecans:
    1. Place your chopped pecans on a baking sheet and pop them in a 350°F oven for 5-7 minutes, or until they’re golden brown and fragrant. Let them cool.
    Prep the Bread:
    1. Cut your bread into thick slices (about 1 inch thick). If you’re using fresh bread, toast it lightly to make it firmer. Use day-old bread for the best texture.
    Dip the Bread:
    1. Carefully dip each slice of bread into the pumpkin egg mixture. Coat both sides for about 10 seconds. Don’t soak the bread too long.
    Cook the French Toast:
    1. Place the dipped bread slices into a preheated skillet. Cook each side for 2-3 minutes until golden brown and crispy.
    Finish with Pecans:
    1. Top each slice with toasted pecans while still warm, and drizzle generously with maple syrup.