Description

This Pumpkin French Toast with Candied Walnuts is a cozy and flavorful breakfast treat perfect for autumn mornings. The brioche slices are dipped in a rich pumpkin-spiced custard, then pan-fried to golden perfection. Topped with sweet and crunchy candied walnuts, a slab of butter, and maple syrup, this recipe brings warm spices and comforting textures to your table.

Ingredients

Scale

French Toast Batter

8 slices Brioche Bread
3 large eggs, beaten
1 cup milk
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Candied Walnuts

1 cup walnuts
3 tablespoons white sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon cinnamon
Pinch of nutmeg

For Cooking and Garnish

4–6 tablespoons unsalted butter (for frying)
Maple syrup, for serving
Powdered sugar, for dusting

Instructions

Prepare Candied Walnuts: Heat a skillet over medium heat. Melt 1 tablespoon of butter and add walnuts, cinnamon, sugar, and nutmeg. Cook stirring frequently for about 5 minutes, making sure the walnuts don’t stick together. Remove the walnuts onto a piece of parchment paper and let cool. Set aside.
Make the Pumpkin Batter: In a large bowl, combine beaten eggs, milk, vanilla extract, pumpkin puree, pumpkin pie spice, ground ginger, cinnamon, and nutmeg. Whisk until fully blended and smooth.
Heat Pan: Melt about 1 tablespoon of unsalted butter in a large skillet over medium-high heat until shimmering.
Dip and Cook Bread: Dip each brioche slice one at a time into the pumpkin egg mixture, fully coating both sides. Place 2-3 slices in the hot skillet per tablespoon of butter. Cook for about 2 minutes on each side, flipping once until both sides are golden brown.
Repeat Cooking: Continue cooking remaining bread slices, adding fresh butter as needed and discarding any burnt butter to maintain flavor.
Serve: Immediately top the cooked French toast slices with a slab of butter, drizzle with maple syrup, sprinkle candied walnuts on top, and dust with powdered sugar. Serve warm for the best taste.

Notes

Use brioche or challah bread for the best texture and flavor.
Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
Cook French toast in batches to avoid overcrowding the pan, which ensures even cooking.
For a crispier texture, use slightly stale bread slices.
Store leftover candied walnuts in an airtight container for up to a week.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 slices French toast with walnuts
Calories: 420 kcal
Sugar: 15 g
Sodium: 280 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 150 mg

Keywords: Pumpkin French Toast, Candied Walnuts, Fall Breakfast, Pumpkin Spice, Brioche French Toast, Autumn Brunch, Sweet Breakfast Recipe