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Celebrate the season with a stack of golden brown, well spiced Pumpkin French Toast. This autumnal treat is crisp and buttery on the outside with a creamy, soft custard middle. Topped with toasted pecans, powdered sugar and warm maple syrup, this is a breakfast worth getting up for!
The magic of Pumpkin French Toast
If you’re like me, you always have an extra can of pumpkin puree in the pantry along with a jar of pumpkin spice in the cabinet. We all know pumpkin puree is pure magic when it comes to baking.
This orange winter squash makes baked goods extra moist and flavorful while providing plenty of nutrients, vitamins and minerals. Combined with the warm comforting flavors of cinnamon, nutmeg, ginger and cloves it’s almost impossible to resist.
Let’s quickly review the ingredients needed, how to make it and how to serve your new favorite Pumpkin French Toast.
Ingredients Overview:
For French toast:
- large eggs
- whole milk, half-and-half or a combination of heavy cream and milk
- canned pumpkin puree (not pie filling)
- granulated or brown sugar
- vanilla extract
- table salt
- pumpkin pie spice
- thick cut slices of day-old bread like Challah, brioche, Texas toast or French bread
- butter for frying
For serving (optional):
- toasted pecans, walnuts or your favorite nuts
- warm maple syrup
- powdered sugar
- butter
- sliced fruit or berries
- lightly sweetened whipped cream
- caramel sauce
- cooked sausage patties or links
- crispy bacon
How to make Pumpkin French Toast
1. Combine the ingredients
- Combine the eggs, milk, pumpkin puree, sugar, vanilla, salt and pumpkin spice in a shallow bowl, pie pan or casserole dish. Whisk until the sugar is dissolved and the ingredients are blended.
2. Cook until golden brown
- Heat a cast iron or non-stick skillet over medium heat. Swirl 1 tablespoons of butter in the hot skillet to coat.
- Soak one or two slices of bread in the pumpkin and egg mixture for 30 to 40 seconds on each side. Gently lift the bread using a slotted spatula allowing any excess egg mixture to drip back into the dish.
- Transfer the soaked bread to the preheated skillet. Cook until deep golden brown on both sides.
- Wipe out the skillet between with paper towels batches. Add another pat of butter. Repeat with more pumpkin soaked bread slices until the mixture is gone.
3. Serve and enjoy
- Serve immediately or place on a wire rack set inside a baking pan in a warm oven. Keep warm until ready to serve.
Easy Pumpkin French Toast Recipe
This recipe is super easy to make. All you do is whisk the ingredients together, dip the bread on both sides and fry until golden brown.
That makes this a favorite for company and holidays. You can even mix the egg mixture together ahead of time and store in the refrigerator until needed.
Great ways to serve Pumpkin French Toast
Our Pumpkin French Toast is not overly sweet so adding a little syrup or powdered sugar is a welcome addition.
I’m particularly fond of adding toasted pecans, whipped cream and a light drizzle of caramel sauce.
Fruit and berries are always a great addition to a stack of French toasts. Pick up whatever is in season and fresh and add as a garnish when serving.
You’ll impress your family and guests with this incredible brunch favorite!
Storing and reheating
Store any leftover French toast in a sealed container in the refrigerator for a few days. Reheat on a baking sheet in a 350 degrees oven for about 5 minutes. We don’t recommend freezing French toast.
Pumpkin French Toast
Ingredients
- 3 large eggs
- 1 cup milk (8oz) we like whole milk or half-and-half
- â…” cup pumpkin puree (165g) not pie filling
- 2 tablespoons granulated sugar or brown sugar
- 1 ½ teaspoons vanilla extract
- pinch of table salt
- 2 teaspoons pumpkin spice
- 8 to 10 slices thick cut white bread like Challah, brioche, Texas toast or Italian
- butter for frying
For serving:
- toasted pecans
- maple syrup
- powdered sugar
- butter
- sliced fruit or berries
Instructions
- Add the eggs, milk, pumpkin puree, sugar, vanilla, salt and pumpkin spice to a shallow baking dish or pie plate. Whisk until the sugar is dissolved and the ingredients are well blended.
- Heat a large non-stick skillet or cast iron skillet over medium heat. Swirl 1 tablespoon of butter in the hot skillet. While the butter melts soak one or two slices of bread in the pumpkin mixture for 30 to 40 seconds on each side. Gently lift the bread from the pumpkin mixture using a spatula allowing any excess to drop back into the dish. Transfer the soaked bread to the preheated skillet. Repeat with two or three more slices taking care not to crowd the pan. Cook until deep golden brown on both sides.
- Wipe out the skillet and add another tablespoon butter to the pan. Once hot repeat with more pumpkin soaked bread slices.
- Serve immediately to place in a warm oven on a wire rack set inside a baking pan.
Recipe Notes
Nutrition
More great pumpkin infused brunch and breakfast recipes
There are so many ways you can infuse your breakfast favorites with pumpkin puree like these Maple Pumpkin Oatmeal Breakfast Bars or Pumpkin Waffles. Once you open a can of pumpkin you don’t want to waste it.
Another simple option is to make our Pumpkin Pie Smoothie with any leftovers. It’s so easy, quick and tastes just like pumpkin pie!
Pumpkin Bread Pudding
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With a wonderful soft, moist crumb and a crunchy, sweet crumble top, you and your guests will remember this cake long after it disappears.
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Pumpkin Butter Cinnamon Buns
Swirled with pumpkin butter and topped with a pumpkin pie spiced cream cheese icing and a few chopped pecans. The perfect weekend baking project!
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Dawn Wyda
I can’t wait to try this recipe! Thanks!
Tricia Buice
Let us know what you think Dawn! Thanks for giving it a go. I think you’re going to love it.