Maple Pumpkin French Toast (View Print Version)

Warm spiced pumpkin and maple toast sticks, ideal for cozy fall mornings and easy brunch.

# What You'll Need:

→ French Toast Mixture

01 - 4 large eggs
02 - 1/2 cup whole milk or 2% milk
03 - 1/2 cup pumpkin purée
04 - 2 tablespoons pure maple syrup
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - Pinch of salt

→ Bread

10 - 8 slices thick-cut white bread, brioche, or challah

→ For Cooking

11 - 2 tablespoons unsalted butter, plus extra as needed

→ To Serve

12 - Extra maple syrup for dipping
13 - Powdered sugar (optional)

# Method:

01 - In a large shallow bowl, whisk together eggs, milk, pumpkin purée, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
02 - Stack bread slices and cut each into thirds lengthwise to form sticks.
03 - Melt 1 tablespoon butter in a large nonstick skillet or griddle over medium heat.
04 - Dip each bread stick into the custard mixture, turning to coat all sides without oversaturating; allow excess to drip off.
05 - Arrange coated sticks in the skillet without crowding and cook for 2 to 3 minutes per side, turning to brown all edges until golden and cooked through. Add more butter as needed for remaining batches.
06 - Transfer cooked sticks to a plate and keep warm while repeating the process with remaining bread sticks.
07 - Optionally dust with powdered sugar and serve with extra maple syrup for dipping.

# Expert Advice:

01 -
  • This is the kind of breakfast that turns a regular morning into a cozy, mini celebration without much effort.
  • The best part: you don’t need fancy bread or professional skills—just a craving for something sweet and spiced.
02 -
  • Once I let the bread soak too long—it turned soggy and fell apart, so dip quickly for best results.
  • Chilling the batter for five minutes before dipping actually makes it cling better to the bread.
03 -
  • Always preheat your pan fully so the first batch browns perfectly, not pale and soggy.
  • A dash of extra cinnamon in the last batch keeps flavor vibrant, even when making big batches.
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