Pumpkin French Toast

Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter – this Pumpkin French Toast is the perfect Fall breakfast recipe.

Pumpkin French Toast on a white plate.

Fluffy and full of Fall flavor, you are going to love this Pumpkin French Toast! It can be whipped up in a snap for a quick breakfast.

Plus you can use pretty much any bread your heart desires. I’m talking Texas toast, French bread, challah, croissants, or even sandwich bread! I personally recommend thicker bread to soak up all that pumpkin goodness!

Why You Will Love This Recipe

  • You can use any bread you want; the thicker the better!
  • This delicious French toast comes together in less than 15 minutes.

Recipe Variations

  • Instead of using milk, you can substitute in Almond milk or even Egg Nog. 
  • We love using homemade pumpkin puree for this recipe, but canned works too!
  • If you like your French toast on the sweeter side, you can add a bit of brown sugar too.

How to Make Pumpkin French Toast

Step 1: Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.

Step 2: In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.

Step 3: Dip the bread into the egg mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped pecans or walnuts if desired, and enjoy!

Bread being dipped into pumpkin French toast batter.

How to Make Pumpkin Butter

If you haven’t tried pumpkin butter – you’re missing out. Plus, you can whip up the pumpkin butter easily as your French toast cooks.

In a small mixing bowl, add the softened butter (I prefer salted) and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey (see NOTES), vanilla, cinnamon and pumpkin pie spice.

Beat for an additional minute or until it gets nice and fluffy. Use it on everything from Whole Wheat Pumpkin Muffins to Potato Rolls!

Homemade pumpkin butter in a glass jar.

FAQs

What kind of bread is best for Pumpkin French Toast?

Thicker, denser bread like French bread, challah, or even brioche is ideal for this Pumpkin French Toast. Sturdier bread absorbs the pumpkin mixture without becoming overly soggy.

Can I use canned pumpkin puree for this Pumpkin French Toast?

Of course! Although I recommend my Homemade Pumpkin Puree, canned works just as good. However, be sure to get the puree and not pumpkin pie filling!

Storage Information:

You can store leftovers in and airtight container in your refrigerator for 1-2 days.

To store your homemade pumpkin butter place it in an airtight container in your fridge and it will last for up to 2 weeks.

Pumpkin French toast with pumpkin butter on top.

More Breakfast Pumpkin Recipes

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Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter - this Pumpkin French Toast is the perfect fall breakfast recipe.

Pumpkin French Toast Recipe

Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter – this Pumpkin French Toast is the perfect fall breakfast recipe.
4.84 from 61 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 12 pieces
Calories: 261kcal
Author: Andrea
Print Recipe

Ingredients

  • 4 eggs
  • 2/3 cup milk - (whole, low-fat or skim)
  • 1/2 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 12 slices Texas toast - OR french bread, OR challah, OR croissant halves

Whipped Pumpkin Butter

  • 1/2 cup salted or unsalted butter - ( 1 stick), room temperature
  • 1/3 cup pumpkin puree
  • 3 tbsp maple syrup - or honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions

  • Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  • In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  • Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  • To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

NOTES

-I’ve made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and French toast, and honey when using it on rolls. Feel free to use whichever you prefer!
-If you like your French toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.

Nutrition

Serving: 12serving | Calories: 261kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 239mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 7mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. We just had this marvelous recipe as part of our breakfast-for-dinner. It was delicious ~~everyone loved it! The pumpkin butter really put it over the top!! Thank you for a terrific recipe!!