Pumpkin French Toast
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French toast that’s perfect for fall! This Pumpkin French Toast is extra fluffy, filled with pumpkin spice & tastes amazing drizzled in maple syrup.
When fall rolls around I try to get my fill of everything pumpkin. And since the most popular breakfast recipe on Just So Tasty is my French Toast – I figured it was time to combine the best of both worlds and make pumpkin French toast.
It’s extra fluffy, has perfectly golden edges, warm spices, a hint of brown sugar, and tons of pumpkin. It’s delicious with whipped cream and maple syrup, and is the perfect breakfast recipe for fall or Thanksgiving.
Pumpkin French Toast Recipe
I love making this pumpkin french toast because it’s sooooo easy and takes very little time. Like regular french toast – we start by whisking together eggs, milk & a little sugar. Only in addition to those ingredients, we’re also adding pumpkin puree & pumpkin pie spices.
Then the bread gets dipped into the mixture, and it’s ready for the frying pan.
Tips & Tricks
- Make sure to use 100% pure pumpkin & not pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients, so it doesn’t work well for this recipe.
- I like to use thick-cut white bread for the fluffiest french toast. Challah or brioche work really well and tastes extra indulgent. White sandwich bread works too.
- Give the bread a good dunking on both sides in the French toast batter so that it’s filled with flavor. Then gently shake off any excess before placing each slice in the pan.
- Use oil or cooking spray instead of butter to grease your frying pan. It’s less likely to burn.
- French toast is best served immediately. I love this recipe with maple syrup & whipped cream. It’s also delicious with caramel sauce – if you want it to be more of a dessert.
Pro Tip: Day-old/stale bread actually make better French toast because the bread is able to absorb more of the French toast batter without getting soggy.
This pumpkin pie French toast is the perfect fall breakfast. So turn on the coffee pot, and make yourself something delicious.
Don’t feel like standing over the griddle? Make this Overnight Pumpkin French Toast Casserole. It’s prepped the night before, then baked the next morning in a casserole dish. Or for more pumpkin breakfast ideas, try these other favorites:
Pumpkin French Toast
Ingredients
- 1/2 cup pumpkin puree, aka canned pure pumpkin
- 4 large eggs, whisked
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 12 slices thick-cut white bread, such as challah or Brioche
- oil or cooking spray, for greasing the pan
Instructions
- Add all the ingredients (except the bread) to a medium-sized bowl or shallow dish.
- Whisk until smooth.
- Heat a frying pan to low-medium heat, or a griddle to 350F.
- Lightly grease with oil or cooking spray.
- Dunk a piece of bread in the French toast mixture, covering each side. Gently wipe/shake off any excess batter.
- Grill for 2-4 minutes on one side until golden, then flip and continue frying on the second side until both sides are golden and the bread begins to puff.
- Repeat with the rest of the toast, adjusting the burner/griddle temperature as necessary.
- Serve immediately with syrup and whipped cream.
Oooh my. Those are tasty. Thank you
I will be making this tomorrow morning. Looove me some warm comfort food. Thanks for sharing.
Very good kids like it. Fall is here!!!
Glad everyone enjoyed the recipe! Happy fall!
Christmas breakfast!! I used Challa. And it’s glorious
Reduced the milk to 1/2 c this time and prefer it. Love this recipe.
I’ve been making Pumpkin French Toast for a while but decided to try your version and it beat the competition! Thanks for a wonderful recipe. We had breakfast for dinner tonight and served this along with chive scrambled eggs. My husband loved it.
Made breakfast for dinner tonight and this was wonderful. Served with a side of scrambled eggs with a liberal sprinkle of chives cooked in. I’ve been making Pumpkin French Toast for a while but decided to try your version. My old version lost the contest! I do WW and with sugar free maple syrup it fit into my program. Thank you for such a delightful recipe. My husband yummed all through dinner.
This looks so good! What a great way to give brunch a fall twist!