Preheat your electric griddle, which takes about ten minutes, or prepare a non-stick skillet over medium heat. This step is crucial as it ensures even cooking and prevents sticking.
In a large mixing bowl, combine eggs, almond milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, cinnamon, and nutmeg. Whisk everything together until well combined. The mixture should be smooth with a consistent color.
Once combined, it’s time to butter your griddle or skillet. You want a nice layer to prevent sticking and add flavor. Allow the butter to melt completely.
Dip a slice of Texas toast into the custard mixture for about ten seconds, ensuring it’s well-coated. Flip it over to coat the other side before placing it on the griddle. This ensures the bread absorbs the flavors.
Repeat the dipping process with all slices of bread, ensuring each one is coated evenly. The custard will thicken a bit, so whisk it again if needed.
Cook each slice for about three to four minutes per side. Watch for a golden-brown color to indicate they’re done. You can adjust the time depending on how crispy you like your toast.
Add more butter to the griddle as necessary. Don’t be afraid to wipe the griddle with a paper towel to remove any black bits that may accumulate as you cook.
Once done, serve immediately with butter and maple syrup, or any of your favorite toppings. The warmth of the toast and the rich syrup create a perfect bite.
Enjoy your Pumpkin French Toast fresh, but if you have leftovers, they can be stored airtight in the refrigerator for up to five days or frozen for six months. To enjoy later, gently reheat in the microwave or toaster for best results.
