Pumpkin Pie French Toast Oamc
Transform your breakfast routine with this indulgent Pumpkin Pie French Toast OAMC (Once-a-Month Cooking) recipe, perfect for cozy fall mornings or anytime you crave the flavors of autumn. Made with rich brioche or challah bread dipped in a spiced pumpkin custard featuring real pumpkin puree, cinnamon, nutmeg, and ginger, this recipe delivers the comfort of pumpkin pie in every bite. What makes this dish extra special is its freezer-friendly preparation—freeze individual slices for a quick, homemade breakfast on busy days. Simply cook them fresh or straight from the freezer, yielding perfectly golden, fluffy French toast every time. Top with a drizzle of maple syrup or a dusting of powdered sugar to complete this seasonal treat that’s as easy to make as it is irresistibly delicious. Keywords: pumpkin pie french toast, freezer-friendly breakfast, fall recipes, easy French toast recipe, once-a-month cooking.
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Recipe Information
Ingredients
- 12 slices Thick-sliced bread (brioche or challah preferred)
- 6 large Eggs
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1 cup Milk
- 0.5 cup Heavy cream
- 0.25 cup Brown sugar, packed
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for cooking)
- optional Maple syrup (for serving)
- optional Powdered sugar (for serving)
Instructions
In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well incorporated.
Lay out the slices of bread in a single layer on a large baking sheet or preparation surface.
Pour the pumpkin mixture into a shallow dish or pie pan for easy dipping.
Dip each slice of bread into the mixture, ensuring both sides are evenly coated, but do not oversaturate.
Place coated slices on a parchment-lined baking sheet in a single layer to prevent sticking. If freezing for later use, place the baking sheet in the freezer for 1-2 hours until slices are frozen solid.
Transfer frozen slices to a freezer-safe bag or container, separating layers with parchment paper if needed, and store for up to 2 months.
When ready to cook, heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, coating the surface evenly.
Place frozen or freshly prepared bread slices onto the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. If cooking from frozen, allow an additional 1-2 minutes per side to ensure even heating.
Serve immediately with maple syrup, powdered sugar, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 23.0 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
