Pumpkin French Toast-thick slices of bread dipped in a pumpkin spice mixture, cooked in butter, and drizzled with pure maple syrup.
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.
French toast is my favorite breakfast splurge and my pumpkin version is worth every single bite. It is SO good!
I dip thick slices of Texas toast into a mixture of pumpkin, eggs, milk, brown sugar, cinnamon, pumpkin pie spice, and vanilla.
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:)
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:
- Classic French Toast
- Baked Pumpkin French Toast
- Ice Cream French Toast
- Baked French Toast Muffins
- Cinnamon Streusel Baked French Toast Sticks
- Cannoli Stuffed French Toast
Pumpkin French Toast
- 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
- Preheat electric griddle and set aside.
- In a 9x13 pan or a large mixing bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice.
- Butter the preheated griddle.
- 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.
- Serve Pumpkin French toast warm with maple syrup, butter, and powdered sugar, if desired.
- 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.
Have you tried this recipe?
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I completely agree – the aroma wafting through the house whilst these cook can make even the laziest of people get running to the kitchen! I’m loving the pumpkin flavors in these, so perfect for fall!
Who knew you could make even french toast better by adding pumpkin? This look amazing!! Pinning!
French toast is the best!! I love this pumpkin version!
I think I could eat this everyday for breakfast!
This pumpkin French toast is everything! So seasonally perfect!
Seriously this is the best breakfast ever!!
there may be nothing better in the world! yummy!!!
this is my favorite pumpkin recipe I’ve seen!! SO delicious, I can just imagine the smell!
Looks absolutely heavenly…
Definitely couldn’t pass up a plate of THESE!!!
Love Pumpkin Everything this time of year. Great idea!
Yum! This looks amazing!
Wow! What a scrumptious breakfast! I love your autumn twist on French toast.
Oh, I am going to make this! Sounds DELICIOUS!
Got to make this llooks solo good
OMG! I am not usually a French toast person but I think I will be now!
Oh wow…this looks like the perfect Fall Breakfast! I plan on including this in a pumpkin roundup next week 🙂
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.
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.
Love this pumpkin french toast! Such a lovely recipe!
This was yummy. I’d make it again as a seasonal item but it’s nothing to rave over.
This was so easy to make and was so yummy!
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!
could this still work using challah bread you think?
Pumpkin and French toast. Great combination! Thanks for your sharing!
Glad you liked it!
What is pumpkin spice
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.
Glad you liked the French toast!
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..)
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 🙂
P. S. I doubled the recipe so that I made a huge batch to last the next few days. *big thumbs up*
THIS IS THE BEST FRENCH TOAST EVER!!!
Glad you love it!
This recipe has been a favorite in our house for years. I’m pretty sure this French Toast is the main reason my husband married me. We eat it year round and I always double the recipe because it doesn’t last long!
The whole family loved this one!
Forget fall! We eat this year round! A huge hit at our house!
I love pumpkin year round:)