A cozy and indulgent breakfast with spiced French toast and homemade pumpkin syrup, perfect for fall mornings.

For the French Toast:

2 slices of thick bread (preferably brioche or challah)

1/4 cup milk (any kind)

2 large eggs

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1 tablespoon maple syrup (optional)

Pinch of salt

Butter or oil for frying

For the Homemade Pumpkin Syrup:
1/4 cup pumpkin puree

1/2 cup maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

Pinch of salt

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In a shallow dish, whisk together the eggs, milk, pumpkin puree, cinnamon, nutmeg, vanilla extract, maple syrup (if using), and a pinch of salt until well combined.
Heat a skillet or griddle over medium heat and add a little butter or oil to grease the surface.
Dip each slice of bread into the pumpkin mixture, making sure both sides are coated well, then place it on the skillet.
Cook for 2-3 minutes on each side, or until golden brown and crispy.
While the French toast is cooking, prepare the syrup: In a small saucepan, whisk together the pumpkin puree, maple syrup, cinnamon, vanilla extract, and salt. Heat over medium-low heat, stirring occasionally until warmed through.
Once the French toast is cooked, plate it and drizzle generously with the warm homemade pumpkin syrup.

Vegan Version: Use almond or oat milk and swap the eggs for a flax egg or other egg substitute. For the syrup, opt for a plant-based maple syrup.

Gluten-Free: Use gluten-free bread for the French toast.

Add-ins: For extra crunch, sprinkle chopped pecans or walnuts on top of the French toast before serving.

If you have leftovers, store the French toast and syrup separately in airtight containers in the fridge.

You can make the syrup ahead of time and store it in the refrigerator for up to a week.

To make the French toast extra crispy, cook it a little longer or use a combination of butter and oil when frying.