Ingredients
Scale
- 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, for sweetness)
- Butter or oil for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional, for topping)
Instructions
- Combine pumpkin puree, eggs, and milk in a large bowl and whisk until smooth.
- Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar. Whisk again until combined.
- Let the batter sit for a few minutes.
- Preheat a skillet over medium heat and add butter or oil.
- Dip each bread slice into the batter, coating both sides.
- Cook each slice for 3-4 minutes per side until golden brown.
- Repeat with remaining slices, adding more butter or oil as needed.
- Stack two slices on a plate, drizzle with maple syrup, and add optional toppings.
Notes
- Use leftover batter within 2 days if stored in the refrigerator.
- Whipped cream or crispy bacon can add extra flavor.
- Bread should soak briefly to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 slices
- Calories: 380
- Sugar: 18g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 125mg