Gluten-Free Pumpkin French Toast
This pumpkin French toast features slices of gluten-free bread soaked in a spiced pumpkin custard, then pan-fried until golden and caramelized on the edges. The dish combines a tender, moist interior with crispy, slightly caramelized surfaces, creating a warm autumnal breakfast with contrasting textures.
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Calories: 290kcal
Servings: 4
Equipment
- Shallow dish or baking dish
- Skillet or non-stick frying pan
- Spatula
Ingredients
- 4 slices gluten-free bread slices stale or day-old works best to absorb the custard
- 1/2 cup pure pumpkin puree unsweetened
- 3 large eggs
- 1/2 cup milk dairy or non-dairy alternative
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch salt
Instructions
- In a mixing bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg, ginger, and a pinch of salt until well combined and smooth.
- Dip each slice of gluten-free bread into the custard, allowing it to soak for about 20-30 seconds on each side so it absorbs the mixture fully without falling apart.
- Preheat a skillet or non-stick pan over medium-low heat and add a small amount of butter or cooking spray to prevent sticking.
- Place the soaked bread slices in the skillet and cook for 3-4 minutes on each side, until golden brown and caramelized along the edges. Listen for a gentle sizzle and watch for a crispy, browned surface.
- Gently flip each slice with a spatula to cook the other side until similarly golden and crisp.
- Once cooked, transfer the French toast slices to a plate and serve immediately, topped with your favorite breakfast accompaniments like maple syrup, whipped cream, or extra cinnamon if desired.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Saturated Fat: 2.5g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 250mg | Sugar: 12g | Vitamin C: 2mg | Calcium: 80mg | Iron: 1.5mg