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Gluten-Free Pumpkin French Toast

This pumpkin French toast is made by soaking slices of gluten-free bread in a spiced egg batter enriched with pumpkin puree, then cooking them until golden brown with caramelized edges. The final dish features tender, moist centers with crispy, caramelized exteriors, infused with warm cinnamon and nutmeg aromas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 slices gluten-free bread slices preferably thick-cut
  • 1/2 cup pumpkin puree canned or fresh
  • 3 eggs large eggs
  • 1/2 cup milk dairy or plant-based
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup or honey for sweetness
  • butter or oil as needed for frying

Equipment

  • Shallow wide dish for soaking
  • Non-stick skillet or griddle
  • Spatula
  • Whisk
  • Bowls for mixing

Method
 

  1. Slice the gluten-free bread and set aside. In a large bowl, whisk together eggs, milk, pumpkin puree, cinnamon, nutmeg, salt, and maple syrup until the mixture is smooth and fragrant.
  2. Dip each bread slice into the batter, ensuring it’s fully soaked but not falling apart. Let it sit for a few seconds to absorb the flavors.
  3. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. When hot, carefully place the soaked bread slices onto the skillet, ensuring they are not overcrowded.
  4. Cook the slices for about 3-4 minutes on one side, watching for the batter to set and turn golden brown. Flip carefully and cook for another 3-4 minutes until both sides are crisp and golden, with a fragrant cinnamon-sugar smell filling the air.
  5. Remove the cooked French toast and keep warm. Repeat with the remaining slices, adding more butter or oil as needed.
  6. Serve the pumpkin French toast warm, drizzled with additional maple syrup or honey if desired, and enjoy the tender, caramelized edges and fragrant spices.