Pumpkin Pie French Toast Recipe

My pumpkin pie French toast recipe is the perfect October breakfast.

Pumpkin pie French toast is super easy to make – all you need is thickly-sliced bread, eggs, milk, sugar, pumpkin puree and ground spices.

My favourite type of bread to use for French toast is actually shokupan, or tangzhong milk bread, but brioche also works well too. And I like to take big, thick slices from an unsliced loaf to make super thick French toast as a treat.

Whichever type of bread you use, it's best a couple of days old so that it becomes a little dry. That way it absorbs the custard mixture more easily.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

2 tbsp pumpkin puree
1 tbsp caster sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp vanilla
2 eggs
150ml milk
2 thick slices bread (preferably shokupan/tangzhong milk bread or brioche, and preferably a bit stale and dry)
Vegetable oil (for frying)

Method:

1. In a large rectangular baking dish, stir the pumpkin, sugar, spices and vanilla together. Then whisk in the eggs and milk.

2. Dip the slices of bread on both sides in the egg mixture, and leave in the mixture for a few minutes to soak until no more mixture will soak in.

3. Heat a little vegetable oil in a frying pan on a medium heat, and cook your pumpkin pie French toast slices for three minutes on each side, or until golden brown.

4. Serve with mascarpone cream, whipped cream, yoghurt or ice cream, and a drizzle of maple syrup or honey.

Enjoy, and have fun.