There’s something magical about autumn, isn’t there? The crisp air, the vibrant colors, and the comforting aroma of pumpkin spice everything! If you’re anything like me, fall weekends are practically made for cozy brunches and delicious, homemade treats. And what’s better than taking a classic breakfast favorite and giving it a festive fall makeover? Get ready to fall in love with this Pumpkin Pie French Toast with Homemade Pumpkin Syrup. It’s like a warm hug in breakfast form, and trust me, it’s way easier to make than you might think!
Why You’ll Love Pumpkin Pie French Toast with Homemade Pumpkin Syrup
- Fast: You can whip this up in under 30 minutes, perfect for busy mornings or a spontaneous treat.
- Easy: Seriously, it’s practically foolproof. Even if you’re new to the kitchen, you’ll nail this.
- Giftable: Imagine bringing a batch of this to a friend or family member – it’s a slice of autumn heaven they’ll adore.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone will be asking for seconds.
Ingredients
Gathering your ingredients is the first step to a perfect breakfast. Here’s what you’ll need:
- 1 loaf challah or brioche bread, sliced thickly – These breads are wonderfully soft and soak up the custard beautifully.
- 4 large eggs – The backbone of our creamy custard.
- 1 cup milk or almond milk – For that perfect custardy consistency.
- 1/2 cup pumpkin puree – The star of our fall show! Make sure it’s pure pumpkin puree, not pumpkin pie filling.
- 1/4 cup brown sugar – Adds a lovely sweetness and depth of flavor.
- 1 teaspoon vanilla extract – A little vanilla always makes things better, right?
- 1 teaspoon pumpkin pie spice – This is your shortcut to that quintessential fall flavor.
- 1/2 teaspoon cinnamon – For an extra warm spice note.
- Butter, for cooking – The secret to perfectly golden, crispy edges!
And for that irresistible Homemade Pumpkin Syrup:
- 1 cup maple syrup – The natural sweetness that dreams are made of.
- 1/4 cup pumpkin puree – To keep that pumpkin flavor going strong.
- 1/2 teaspoon pumpkin pie spice – For a concentrated dose of fall.
- 1/4 teaspoon cinnamon – Because more cinnamon is always a good idea.
- 1/2 teaspoon vanilla extract – To round out the flavors.
- Pinch of salt – Just a tiny bit to enhance all the sweetness.
How to Make Pumpkin Pie French Toast with Homemade Pumpkin Syrup
Alright, let’s get cooking! It’s as simple as mixing, dipping, and frying.
- Prep the Custard: Grab a large bowl. Whisk together the eggs, milk, that gorgeous pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon until everything is wonderfully smooth and combined. This is your flavor base!
- Heat the Skillet: Get your skillet or griddle nice and warm over medium heat. Melt a little butter in it – just enough to coat the bottom.
- Dip the Bread: Now for the fun part! Take each thick slice of bread and gently dip it into the pumpkin custard. Make sure both sides get a good coating, but don’t let it soak for too long, or it might get mushy.
- Cook to Golden Perfection: Carefully place the dipped bread slices onto the hot, buttered skillet. Let them cook for about 3 to 4 minutes on each side. You’re looking for a beautiful golden brown color and a perfectly cooked center. Add a bit more butter to the skillet between batches if needed – that’s my little secret for extra crispiness!
- Whip Up the Syrup: While your French toast is getting its tan, let’s make the syrup. In a small saucepan, combine the maple syrup, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and that pinch of salt. Heat it over medium heat, stirring constantly, until it’s smooth and warmed through. Once it’s all blended and lovely, take it off the heat. It’s that easy!
- Serve and Enjoy: Stack up your warm, golden French toast slices and give them a generous drizzle of that homemade pumpkin syrup. You can even sprinkle on a little extra cinnamon or a dollop of whipped cream if you’re feeling fancy. It’s a breakfast that truly tastes like fall!
Substitutions & Additions
Feeling creative? You can absolutely tweak this recipe to make it your own!
- Bread Options: If you don’t have challah or brioche, thick-sliced sourdough or even a good quality white bread can work.
- Milk Alternatives: Feel free to use oat milk, soy milk, or any milk you prefer.
- Spice It Up: Love ginger or nutmeg? Add a pinch of those to your custard or syrup for an extra layer of warmth.
- Nutty Crunch: For a delightful texture, try adding a sprinkle of chopped pecans or walnuts to the batter or as a topping.
- Cream Cheese Swirl: For a truly decadent treat, mix a little cream cheese into your custard before dipping the bread. It adds a lovely tang and richness, almost like a baked good! You might enjoy our sweet potato cheesecake cookies for another creamy, spiced dessert idea.
- Chocolate Lovers: A drizzle of chocolate sauce alongside the pumpkin syrup is never a bad idea! Check out our delicious Nutella pizza recipe for another sweet indulgence.
Tips for Success
A few little pointers to make sure your French toast is absolutely perfect:
- Bread Thickness Matters: Use bread that’s at least 1 inch thick. Thinner slices can become soggy too quickly.
- Don’t Over-Soak: A quick dip is all you need. You want the bread to absorb some of the custard, not become waterlogged.
- Medium Heat is Key: Cooking on medium heat ensures the inside of the French toast cooks through without burning the outside.
- Prep Ahead: You can make the pumpkin syrup a day or two in advance and store it in the refrigerator. Gently warm it before serving.
- Bread Staling: Day-old bread is actually ideal for French toast because it’s a little drier and will soak up the custard better without falling apart. If your bread is super fresh, you can even leave it out on the counter for a few hours to dry out slightly.
How to Store Pumpkin Pie French Toast with Homemade Pumpkin Syrup
Leftovers are a good thing, right?
- Storing French Toast: Once cooled, store leftover French toast in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a toaster oven, skillet, or microwave until warmed through.
- Storing Syrup: The homemade pumpkin syrup will keep well in an airtight container in the refrigerator for up to a week. Give it a good shake or stir before using.
FAQs
Got questions? I’ve got answers!
- Can I use regular milk instead of almond milk?
- What if I don’t have pumpkin pie spice?
- Can I make this gluten-free?
Absolutely! Any milk you have on hand will work beautifully in this recipe.
No worries! You can make your own by mixing 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and a tiny pinch of ground nutmeg. Adjust to your preference.
Yes, you can! Simply use your favorite gluten-free bread. The custard mixture will still work perfectly.
This Pumpkin Pie French Toast with Homemade Pumpkin Syrup is more than just a breakfast; it’s an experience. It’s a way to slow down, savor the season, and create delicious memories. Give it a try, and let me know what you think! Happy cooking and happy fall!
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Pumpkin Pie French Toast with Homemade Pumpkin Syrup
There's something magical about autumn, isn't there? The crisp air, the vibrant colors, and the comforting aroma of pumpkin spice everything! If you're anything like me, fall weekends are practically made for cozy brunches and delicious, homemade treats. And what's better than taking a classic breakfast favorite and giving it a festive fall makeover? Get ready to fall in love with this Pumpkin Pie French Toast with Homemade Pumpkin Syrup. It's like a warm hug in breakfast form, and trust me, it's way easier to make than you might think!
Ingredients
Equipment
Method
- Step 1: Prep the Custard: Grab a large bowl. Whisk together the eggs, milk, that gorgeous pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon until everything is wonderfully smooth and combined. This is your flavor base!
- Step 2: Heat the Skillet: Get your skillet or griddle nice and warm over medium heat. Melt a little butter in it – just enough to coat the bottom.
- Step 3: Dip the Bread: Now for the fun part! Take each thick slice of bread and gently dip it into the pumpkin custard. Make sure both sides get a good coating, but don’t let it soak for too long, or it might get mushy.
- Step 4: Cook to Golden Perfection: Carefully place the dipped bread slices onto the hot, buttered skillet. Let them cook for about 3 to 4 minutes on each side. You’re looking for a beautiful golden brown color and a perfectly cooked center. Add a bit more butter to the skillet between batches if needed – that’s my little secret for extra crispiness!
- Step 5: Whip Up the Syrup: While your French toast is getting its tan, let’s make the syrup. In a small saucepan, combine the maple syrup, pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and that pinch of salt. Heat it over medium heat, stirring constantly, until it’s smooth and warmed through. Once it’s all blended and lovely, take it off the heat. It’s that easy!
- Step 6: Serve and Enjoy: Stack up your warm, golden French toast slices and give them a generous drizzle of that homemade pumpkin syrup. You can even sprinkle on a little extra cinnamon or a dollop of whipped cream if you’re feeling fancy. It’s a breakfast that truly tastes like fall!
Notes
Leftovers are a good thing, right?
- Storing French Toast: Once cooled, store leftover French toast in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a toaster oven, skillet, or microwave until warmed through.
- Storing Syrup: The homemade pumpkin syrup will keep well in an airtight container in the refrigerator for up to a week. Give it a good shake or stir before using.