Start your day off right with this easy pumpkin spice French toast crowned with walnuts and homemade whipped cream naturally sweetened with maple syrup.
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I’m back with another indulgent pumpkiny breakfast/brunch dish. French toast is always indulgent though, isn’t it? This well-loved dish consistently comes dressed in sugary fatty goodness like….
This particular French toast isn’t just covered in any old whipped cream though, but rather a homemade maple whipped cream. It’s super easy to prepare, naturally sweetened with maple syrup, and pairs exquisitely with the pumpkin spice-infused French toast.
Aside from the whipped cream, feel free to crown it with all the standard French toast toppings like butter, syrup, powdered sugar, etc. And don’t forget the walnuts!!
They add a nice little crunch that perfectly compliments the French toast itself, which is cooked to golden perfection. It’s a tad bit crispy on the outside, while still incredibly soft and moist on the inside.
It’s flavored with pumpkin spice; a fragrant combination of cinnamon, nutmeg, ginger, and clove, which finds its way into every nook and cranny of this French toast infusing it with so much flavor.
This quintessential fall spice mix married with the maple makes this dish an undeniably good choice to cook up for breakfast or brunch this weekend before we head into everything Christmas. Plus this Saturday just happens to be National French Toast Day.
Ingredients (+ notes & substitutions)
- Heavy whipping cream: Can’t make whipped cream without it.
- Maple syrup: Do yourself a favor and make sure it’s pure maple syrup, not imitation stuff.
- Large eggs
- Brown sugar: There is a small amount of sugar in the coating. If you would like to keep this dish 100% sugar-free, feel free to leave it out.
- Ground cinnamon: For the coating and to sprinkle on top if you desire.
- Ground nutmeg
- Ginger powder
- Ground clove
- Vanilla extract or paste
- Brioche bread: Challah is a suitable alternative to brioche. Both are spongy yet sturdy making them ideal for French toast. For optimal results, the bread slices should be 3/4-1 inch thick.
- Optional toppings: Butter, maple syrup, and chopped walnuts.
How to make pumpkin spice French toast with maple whipped cream ( + tips)
Use a hand mixer and a medium bowl or a stand-up mixer fit with a whisk attachment to whip the heavy cream for 3 minutes until soft to medium peaks form.
Add the maple syrup and whip until stiff peaks form, about 1-2 minutes. Be careful not to overwhip or you’ll end up with butter.
In a shallow dish, whisk together the eggs, milk, brown sugar, cinnamon, vanilla, nutmeg, ginger, and clove. Or whisk in a bowl, then transfer the mixture to a baking sheet. A baking sheet is ideal because you can soak all of the bread at one time, although because the coating mixture will not be very deep you will have to flip it halfway through.
Soak the bread slices in the mixture for at least 15 minutes. If you were unable to soak all of the bread at once, you will need to repeat with the remaining bread. You can cook the first batch immediately or you can set it aside on a plate or tray until you’re ready for it.
Heat a large skillet or a griddle to medium heat. Coat it with butter and cook the bread, in batches if necessary, for 4-5 minutes on each side or until golden brown and crispy.
Crown with maple whipped cream, your choice of topping, and serve warm.
You may refrigerate leftover French toast in an airtight container for one day or freeze for up to three months. The leftover whipped cream will keep in an airtight container in the refrigerator for up to four days. It, however, cannot be frozen.
More pumpkiny breakfast/brunch ideas:
- Pumpkin Cream Cheese Coffee Cake: Sandwiched between two layers of moist pumpkin-infused cake sits a luscious cheesecake-like cream cheese filling. To top that off is a crunchy pumpkin spice streusel. This perfect for fall pumpkin cream cheese coffee cake is ideal for breakfast, brunch, or dessert (or all three!!!).
- Pumpkin Chai Cinnamon Rolls: Here at Tao of Spice, we’re all about doing things a tad bit “extra”, thus the birth of Pumpkin Chai Cinnamon Rolls. These spirals of pumpkiny goodness are pillowy soft, packed full of fragrant chai spice, and lavishly drizzled with cream cheese icing.
- Pumpkin Sticky Buns: These autumn-inspired pumpkin sticky buns made from scratch are sure to warm your heart. The pillowy soft pumpkin rolls are rolled up with a sugary pumpkin spice mixture and finished off with a maple pecan topping. Mmmmmm.
If you make this pumpkin French toast with maple whipped cream I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Maple Whipped Cream
- 1 cup cold heavy whipping cream
- 3/8 cup pure maple syrup
Pumpkin Spice French Toast
- 4 large eggs
- 1 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract or paste
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ginger powder
- 1/8 teaspoon ground clove
- 8 3/4-1" slices brioche or challah bread
- Butter (optional)
- Maple Syrup (optional)
- Ground cinnamon (optional)
- Chopped walnuts (optional)
- Use a hand mixer or stand-up mixer fit with a whisk attachment to whip the heavy cream in a medium bowl for 3 minutes until soft to medium peaks form. Add the maple syrup and whip until stiff peaks form, about 1-2 minutes.
- In a shallow dish or even a sheet pan, whisk together the eggs, milk, brown sugar, cinnamon, vanilla, nutmeg, ginger, and clove. Make sure it is thoroughly mixed.
- Soak the bread slices in the mixture for at least 15 minutes. If you wish, you can soak it overnight. You may need to do this in batches depending on the size of your dish. If the bread is not submerged, carefully flip it halfway through.
- Heat a large skillet or griddle to medium heat. Coat with butter and in batches cook the bread for 4-5 minutes on each side or until golden brown and crispy.
- To serve: Top with maple whipped cream and your choice of toppings.
Nutrition Information:Yield: 4 Serving Size: 2 pieces
Amount Per Serving: Calories: 548Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 297mgSodium: 257mgCarbohydrates: 46gFiber: 2gSugar: 28gProtein: 13g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc