Pumpkin French Toast Delight (Ready-to-Print Version)

Fluffy bread infused with pumpkin and warm spices, perfect for cozy fall mornings.

# What You’ll Need:

→ Bread

01 - 4 thick slices brioche or challah bread

→ Batter

02 - 1 cup canned or homemade pumpkin puree
03 - 2 large eggs
04 - 1 cup whole milk or non-dairy milk alternative
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 2 tablespoons brown sugar (optional)

→ For Cooking and Serving

11 - Butter or oil for frying
12 - Maple syrup for serving
13 - Powdered sugar for garnish (optional)
14 - Chopped pecans or walnuts for topping (optional)

# Step-by-Step Guide:

01 - In a large mixing bowl, whisk together pumpkin puree, eggs, and milk until smooth and fully combined.
02 - Incorporate vanilla extract, ground cinnamon, nutmeg, ginger, salt, and optional brown sugar into the bowl. Whisk thoroughly until spices and sugar are evenly distributed.
03 - Allow the batter to rest for a few minutes to blend flavors while preparing the cooking area and toppings.
04 - Place a large skillet or griddle over medium heat and add 1 tablespoon of butter or oil, melting to coat the surface evenly.
05 - Dip each slice of bread into the pumpkin batter, soaking for a few seconds per side to absorb the mixture fully.
06 - Arrange soaked bread on the hot skillet in batches without overcrowding. Cook for 3 to 4 minutes until the underside is golden brown and crisp.
07 - Flip the slices carefully and cook for an additional 3 to 4 minutes until golden and cooked through.
08 - Continue cooking remaining slices, adding more butter or oil to the pan as necessary to maintain even cooking.
09 - Serve two slices stacked or open-faced, drizzled with maple syrup. Optionally dust with powdered sugar and sprinkle chopped nuts on top for added texture and flavor.
10 - Enhance with a dollop of whipped cream or accompany with bacon or sausage for a balanced flavor profile.

# Handy Tips:

01 - Pumpkin batter can be stored in the refrigerator for up to two days; stir well before reuse.

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