Preheat a griddle or a nonstick skillet over medium heat.
Meanwhile, in a large mixing bowl, lightly whisk the eggs just to break up the yolks. To the eggs, add the milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, ground cinnamon, and nutmeg; whisk until thoroughly combined.
Butter the skillet.
Dip the bread into the egg mixture and rotate to coat all sides. Let the pumpkin mixture soak into the bread. Allow excess to drip off.
Transfer the bread slices to the skillet or griddle and cook for about 2 minutes per side or until golden brown.
Remove from skillet and transfer to a plate; keep covered while working with the remaining bread slices. Do not forget to add more butter to the skillet as needed.
Top with powdered sugar and chopped pecans, if using, and serve with maple syrup.
Notes
Whisking: Ensure a smooth custard by thoroughly whisking all the custard ingredients.
Butter & Heat: Aim for a sizzle without burning. The toast should be golden brown, not scorched.
Using Oil: To prevent butter from burning, mix in some vegetable oil for better heat tolerance.
Bread Choice: Choose day-old or slightly stale bread. It tends to absorb the custard mixture better without getting too soggy. Brioche, challah, or French bread are excellent choices for French toast.
Pumpkin Puree: Use pure pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices.
Resting Time: After dipping the bread in the custard, let it sit for a few seconds to a minute to ensure the mixture is well absorbed.
Nutritional Facts do not include optional ingredients like powdered sugar, pecans, and maple syrup.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast/Brunch
Cuisine: American
Keyword: easy french toast recipe, how to make french toast, pumpkin recipes