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+ servings

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!

Recipe from Two Peas & Their Pod

4.67 from 3 votes


  • 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.