After heating my frying pan on medium heat, I add a little butter until it melts and becomes bubbly. I then dip each slice of bread into the pumpkin mixture, letting each side soak for a few seconds to absorb all that delicious flavor. Once coated, I place the slices onto the hot pan. The sizzle as the bread hits the skillet is music to my ears! I cook them for about 2-3 minutes on each side until they’re golden brown and beautifully caramelized.
Once the slices are crisped to perfection, I transfer them to a plate to keep warm. I often cover them loosely with foil to trap in the heat. For serving, I can’t resist drizzling warm maple syrup on top for that sweet finish. You could also sprinkle a little extra cinnamon for good measure!
And just like that, my Pumpkin Pie French Toast is ready to be devoured! It’s a delightful start to any day, capturing that rich, fall-inspired essence that’s so beloved.
Pro Tips for Best Results
I tested this recipe three ways—using different types of bread, for instance. I found that brioche gives the best texture, as it soaks up the pumpkin mixture flawlessly. You might also experiment with sourdough, but be careful not to let it sit too long in the mixture; it’s less absorbent.
Another tip is to adjust the spices according to your preference. If you love a warm, spicy kick, feel free to add a bit more cinnamon or nutmeg to the mix. I actually prefer to sprinkle it on my finished toast too; it’s like a warm hug for the taste buds.
Lastly, don’t rush the cooking process. Keeping the heat at medium ensures that the outside gets crispy while the inside remains deliciously custardy. I’ve found that cooking too high can lead to burned toast without a perfectly cooked center, so patience is key!
Common Mistakes to Avoid
One mistake I made early on was not letting my bread soak long enough. I quickly realized that the longer the bread sits in the mixture, the more flavor it absorbs! Just make sure not to let it turn to mush—opt for about 10-15 seconds on each side for optimal results. (See the next page below to continue…)