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 arrives I make the most of pumpkin season. Since the most popular breakfast on Just So Tasty is my classic French toast, I combined the two to create this Pumpkin French Toast.
It turns out extra fluffy with golden edges, warm pumpkin spice, a touch of brown sugar, and plenty of pumpkin puree. Serve it with whipped cream and maple syrup for a cozy fall or Thanksgiving breakfast.
Pumpkin French Toast Recipe
This recipe is very easy and quick. Like classic French toast, you whisk eggs, milk, and sugar, but here we add pumpkin puree and pumpkin pie spices for seasonal flavor.
Dip slices of thick bread into the mixture, then fry until puffed and golden.
Tips & Tricks
- Use 100% pure pumpkin puree, not pumpkin pie filling. The canned pie filling contains added ingredients and is too sweet for this recipe.
- For the fluffiest result, choose thick-cut white bread such as challah or brioche. White sandwich bread works in a pinch.
- Dunk each slice well on both sides so it absorbs the batter, then gently shake off excess before frying.
- Grease the pan with oil or cooking spray instead of butter to reduce burning while frying.
- Serve French toast immediately. I love it with maple syrup and whipped cream. For a dessert-style finish try a drizzle of caramel sauce.
Pro tip: Day-old or slightly stale bread holds up better and soaks up more batter without becoming soggy.
This pumpkin French toast is the ideal fall breakfast. Brew a pot of coffee and enjoy.
If you prefer not to stand at the griddle, try an overnight pumpkin French toast casserole prepared the night before and baked in the morning. For more pumpkin morning treats, consider pumpkin pancakes, pumpkin chocolate chip muffins, or pumpkin bread with cream cheese glaze.
Pumpkin French Toast
Ingredients
- 1/2 cup pumpkin puree (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 ingredients except the bread to a medium bowl or shallow dish.
- Whisk until smooth.
- Heat a frying pan over low-medium heat or preheat a griddle to 350°F (175°C).
- Lightly grease the pan with oil or cooking spray.
- Dunk a slice of bread in the pumpkin mixture, coating both sides. Gently shake off excess batter.
- Cook 2–4 minutes on one side until golden, then flip and cook until the second side is golden and the bread puffs.
- Repeat with remaining slices, adjusting the heat as needed.
- Serve immediately with maple syrup and whipped cream.
Notes
Nutrition
Carbohydrates: 20 g,
Protein: 7 g,
Fat: 10 g,
Saturated Fat: 5 g,
Cholesterol: 132 mg,
Sodium: 193 mg,
Potassium: 65 mg,
Fiber: 1 g,
Sugar: 3 g,
Vitamin A: 2013 IU,
Vitamin C: 1 mg,
Calcium: 50 mg,
Iron: 1 mg