Pumpkin French Toast

A delicious Pumpkin French Toast recipe made with thick sliced bread, pumpkin puree, eggs, milk, pumpkin pie spice, cinnamon, and brown sugar. Perfect for a chilly fall morning with the family!

Making a batch of this Pumpkin French Toast is such a simple way to celebrate fall! Switch up your normal French toast recipe by added some pumpkin puree, cinnamon, and pumpkin pie spice to the batter. The brown sugar adds sweetness as well.

I have this stack of French toast topped with butter and maple syrup, but to be honest, it’s sweet enough all on its own! This would be perfect sliced in strips for kids to enjoy, too.

What type of bread do I need?

Any sliced bread you have in your pantry! Truly, I’ve used white bread and wheat bread and this French toast turns out amazing every single time. This is also great to use up those ends of the bread loaves no one wants to use!

What’s in this recipe?

For one batch of Pumpkin French Toast you’ll need eight slices of bread, pumpkin puree, two eggs, milk, brown sugar, ground cinnamon, and pumpkin pie spice.

How to make this recipe:

1. You’ll need a shallow bowl to mix up the batter for the French toast. Whisk together the eggs and the milk.

2. Add in the pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice. Whisk this together until smooth – the batter will be a bit thicker consistency than regular French toast batter.

3. Take one slice of bread and dip it into the batter. Lift it up and shake off the excess. Turn the slice over and dip the bread to coat the other side. Lift it up again and shake off the excess.

4. Place the dipped bread slice onto a skillet that has been preheated to medium high heat. I like to use my electric skillet set to 350 degrees. Cook the bread slice for 2 – 4 minutes, then flip the slice over, and cook for another 2 – 4 minutes.

5. Cook the remaining bread slices in the same way. My electric skillet comes in handy for cooking a bunch of slices at one time!

Serve the Pumpkin French toast hot topped with butter and maple syrup, if desired.

Can this recipe be doubled?

Absolutely! I have a family of 6 and I typically make a double batch of all of us to enjoy.

Can this be baked in the oven?

I don’t recommend it! Cooking the slices on the stovetop browns the French toast perfectly. If you prefer baking French toast, you should search for a good French toast casserole recipe!

Freezer directions:

Allow the French toast slices to cool completely. Flash freeze slices laid out on a cookie sheet for 30 minutes. Remove the slices from the cookie sheet and transfer them to a freezer plastic bag. To reheat, remove the desired amount of slices and microwave for 1 – 2 minutes until piping hot.

More recipes you’ll love:

• French Toast Muffins
• Slow Cooker Blueberry French Toast
• Apple French Toast Casserole
• Banana French Toast Casserole

If you liked this recipe, leave a rating and a comment below this post!

Pumpkin French Toast

Pumpkin French Toast recipe made with wheat bread, milk, eggs, and pumpkin puree. The perfect fall French toast recipe!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: recipe for pumpkin French toast

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 222kcal

Author: Kelly Miller

Ingredients

• ▢ 2 eggs
• ▢ 1/4 cup milk
• ▢ 1/4 cup pumpkin puree
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1/2 teaspoon cinnamon
• ▢ 2 tablespoons brown sugar
• ▢ 8 slices bread

Instructions

• Beat eggs and milk in a shallow bowl.
• Stir in pumpkin, brown sugar, and spices until well combined.
• Make sure there are no clumps of pumpkin left.
• Spray griddle with non stick spray.
• Dip bread into egg mixture, turning to coat each side, and allowing excess to drip off back into bowl.
• Cook over medium-low heat, about 2 minutes for each side of bread.
• Serve with syrup.

Video

Nutrition

Calories: 222kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 331mg | Potassium: 196mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2530IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg

Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!