1-First, preheat your oven to 225°F and warm up an electric griddle to 350°F or a non-stick skillet over medium heat. This step keeps things even and helps maintain warmth as you cook.

2-In a shallow dish, whisk together the pumpkin puree, eggs, light-brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves until everything mixes well. Then, pour in the half and half and whisk again to blend it all into a smooth custard.

3-Dip each slice of bread into the egg mixture, letting it soak for about one minute on each side to absorb the flavors without getting too soggy. Using a large shallow dish makes it easy to handle multiple slices at once.

4-Butter the preheated griddle or skillet and place the soaked bread slices on it. Cook until golden brown on the bottom, then add more butter, flip the slices, and cook the other side until it’s also golden brown.

5-Once done, transfer the cooked slices to a rack in the preheated oven to keep them warm for up to 10 minutes; this also finishes cooking the centers for a perfect texture.

6-Serve your pumpkin French toast warm, with a drizzle of maple syrup if you like. For the best results, enjoy it right away to capture that fresh, creamy goodness. If you’re looking for more breakfast ideas, check out our grilled breakfast recipes for exciting variations.