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Pumpkin Puree French Toast with Cinnamon Butter

Pumpkin Puree French Toast with Cinnamon Butter
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Indulge in the cozy flavors of Pumpkin Puree French Toast topped with a rich cinnamon butter, perfect for a comforting autumn breakfast or brunch.

Ingredients

Scale
  • 4 slices thick-cut bread (brioche or challah preferred)
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking
  • 1/4 cup unsalted butter, softened (for cinnamon butter)
  • 2 tablespoons brown sugar (for cinnamon butter)
  • 1 teaspoon ground cinnamon (for cinnamon butter)
  • Maple syrup, for serving (optional)

Instructions

  1. In a shallow bowl, whisk together pumpkin puree, eggs, milk, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and well combined.
  2. Heat a large skillet or griddle over medium heat and add 1 tablespoon of unsalted butter to coat the surface.
  3. Dip each slice of bread into the pumpkin mixture, allowing it to soak for about 20 seconds per side.
  4. Place the soaked bread slices onto the hot skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Add more butter to the pan as needed.
  5. Meanwhile, prepare the cinnamon butter by combining the softened unsalted butter, brown sugar, and ground cinnamon in a small bowl. Mix until creamy and well blended.
  6. Serve the French toast warm with a generous dollop of cinnamon butter on top and drizzle with maple syrup if desired.

Notes

For extra flavor, sprinkle toasted pecans or chopped walnuts on top and serve with fresh orange slices for a bright contrast.

Find it online: https://wayofmama.com/pumpkin-puree-french-toast-with-cinnamon-butter/