Cozy fall flavors meet classic French toast in this easy recipe with pumpkin puree, cinnamon, and vanilla.

2 large eggs

¼ cup milk (dairy or non-dairy)

¼ cup pumpkin puree

¼ tsp vanilla extract

½ tsp ground cinnamon

Pinch of salt

4–6 slices of thick bread (brioche or challah work great)

Butter or oil for cooking

Optional toppings: maple syrup, whipped cream, chopped pecans, powdered sugar

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In a shallow bowl or baking dish, whisk together eggs, milk, pumpkin puree, vanilla, cinnamon, and a pinch of salt until smooth.

Dip each slice of bread into the mixture, allowing it to soak for a few seconds per side.

Heat a skillet or griddle over medium heat and add butter or oil.

Cook soaked bread slices 2–3 minutes per side until golden brown and slightly crispy on the edges.

Serve warm with maple syrup, whipped cream, a sprinkle of cinnamon, or your favorite fall toppings.

Use day-old bread or toast the bread slightly before dipping to avoid sogginess.

Add nutmeg, ginger, or pumpkin pie spice for more depth.

Make it dairy-free by using almond, oat, or soy milk.

Great for holiday breakfasts or fall brunch boards.