Pumpkin French Toast

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Pumpkin French Toast-thick slices of bread dipped in a pumpkin spice mixture, cooked in butter, and drizzled with pure maple syrup.

Pumpkin French Toast Recipe

My boys requested French toast for breakfast on Sunday morning. I was ok with their request, but I was in the mood for something fall so I made Pumpkin French Toast. I tend to go pumpkin crazy every fall so I was worried they would roll their eyes and object, but they actually loved the idea of Pumpkin French Toast, especially after they tasted it.

Pumpkin French Toast Recipe

French toast is my favorite breakfast splurge and my pumpkin version is worth every single bite. It is SO good!

Pumpkin French Toast Recipe

I dip thick slices of Texas toast into a mixture of pumpkin, eggs, milk, brown sugar, cinnamon, pumpkin pie spice, and vanilla.

Pumpkin French Toast Recipe

I cook the French toast in butter until each side is golden brown. FYI-your house will smell amazing while the French toast is cooking. It is guaranteed to wake the entire house up. So if you need to get your family out of bed, make this French toast, they are sure to come running:)

Pumpkin French Toast Recipe

To serve, I top the Pumpkin French toast with more butter, pure maple syrup, and dusting of powdered sugar. My boys devoured their French toast. I have a feeling they are going to be asking for Pumpkin French Toast every Sunday morning…and I am ok with that. I am already craving more of this heavenly Pumpkin French Toast!

This Pumpkin French Toast is perfect fall breakfast treat! Go treat yourself! Enjoy!

If you like this Pumpkin French Toast, you might also like:

Pumpkin French Toast Recipe

Pumpkin French Toast

Thick slices of bread dipped in a pumpkin spice mixture, cooked in butter, and drizzled with pure maple syrup. This is the perfect fall breakfast!
4.67 from 3 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Servings
10 slices

Ingredients

  • 3 large eggs
  • 3/4 cup milk
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Butter for griddle or pan
  • 10 slices Texas toast or other thick-sliced bread
  • Maple syrup butter, and powdered sugar, for serving

Instructions

  1. Preheat electric griddle and set aside.
  2. In a 9x13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.
  3. Butter the preheated griddle.
  4. Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak up some of the mixture. Transfer slices of bread carefully to the griddle and cook until golden brown, about 3-4 minutes. Flip and cook on the other side until golden brown. Repeat with all slices of bread until coating mixture is gone.
  5. Serve Pumpkin French toast warm with maple syrup, butter, and powdered sugar, if desired.
  6. Note-We like to use a 9x13 pan to make the French toast because it is shallow, easier than a bowl. If you don't have an electric griddle you can use a non-stick skillet. Cook over medium heat. French toast is best warm the day it is made, but you can keep it in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat in the toaster or microwave.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I am not sure what recipe I was looking for when I found this site but i saw this one and decided to try it. I made a double batch and my husband and two teenage boys loved it!!! I will defintely be digging around in the archives for recipes and anxiously awaiting new ones.

  2. So yummy! I like the way you decor for this food, it makes them becomes attractive.
    This is the favorite food of my child; your post makes me have some fresh ideas to decor it.
    Thanks for sharing it.


  3. I like the way you think. I made your potato rosemary soup the other day (which was a hit). The next day I searched the words pumpkin french toast because I had a hankering to use up some homemade bread. I was drowning in suggested recipes and your adorable blog name popped out at me AGAIN. SO I perused your recipe and it looked decent enough and trusted your judgement (since you won me over with the soup). I always make my own changes to a recipe. (What mom chef doesn’t?) However, with your recipes I change practically nothing. The soup I added a little celery salt…this french toast I exchanged vanilla extract for maple extract.

    Once again, a winner that my family loved. A very honest simplistic taste that speaks of autumn and impeccable directions. Thanks for sharing!


  4. Made this for breakfast this morning and it was a huge hit!  Love the pumpkin flavor – perfect for this time of year.  I didn’t have pumpkin pie spice, so I just added nutmeg, cloves, and ginger separately.  Great meal – I will definitely make it again.

  5. Sounds yum but can I ask why do you specify not to use the canned pumpkin pie filling? (That’s all I can get where I am..)

  6. I made these this morning for a Thanksgiving brunch and they were delicious! I used almond milk instead of dairy, cooked them in coconut oil on my griddle and served with pure maple syrup. Very nice fall breakfast 🙂

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