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)
- Butter or oil for cooking
- Maple syrup, for serving
- Powdered sugar, for garnish (optional)
- Chopped pecans or walnuts (optional)
Instructions
- Combine pumpkin puree, eggs, and milk in a bowl. Whisk until smooth.
- Add vanilla extract, cinnamon, nutmeg, ginger, salt, and brown sugar. Whisk again.
- Let batter sit for a few minutes.
- Heat skillet over medium heat with butter or oil.
- Dip bread slices in batter, coating both sides.
- Cook on skillet for 3-4 minutes per side until golden brown.
- Repeat with remaining slices.
- Serve stacked with maple syrup, powdered sugar, and nuts.
Notes
- Leftover batter can be refrigerated for up to 2 days.
- Add whipped cream or crispy bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg