Pumpkin French Toast Cinnamon Butter (Printable Version)

# What You Need:

→ For the Pumpkin French Toast

01 - 8 slices brioche or challah bread, slightly stale
02 - 3 large eggs
03 - 180 ml (¾ cup) milk (or half-and-half)
04 - 120 g (½ cup) pumpkin purée
05 - 1 tbsp brown sugar
06 - 1 tsp vanilla extract
07 - 1 tsp ground cinnamon
08 - ¼ tsp ground nutmeg
09 - Pinch of salt
10 - Butter or oil for the pan

→ For the Brown Sugar Cinnamon Butter

11 - 60 g (¼ cup) unsalted butter, softened
12 - 2 tbsp brown sugar
13 - ½ tsp ground cinnamon
14 - Pinch of salt

# Steps to Follow:

01 - In a shallow bowl or dish, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
02 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
03 - Dip each slice of bread into the pumpkin mixture, coating both sides evenly without soaking too long.
04 - Cook in batches for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a warm plate.
05 - Meanwhile, mix softened butter with brown sugar, cinnamon, and a pinch of salt until smooth and fluffy.
06 - Serve the French toast warm with a dollop of the cinnamon butter on top. Optional: drizzle with maple syrup or sprinkle with powdered sugar.

# Additional Notes:

01 - For extra indulgence, top with toasted pecans or whipped cream.
02 - Use dairy-free milk and butter alternatives to make it dairy-free.
03 - Make the cinnamon butter in advance and refrigerate — great for pancakes or muffins too!

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