Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter – this Pumpkin French Toast is the perfect fall breakfast recipe.
5 Minutes to Prep
Back in high school and college I’d be totally content eating a bowl of cereal for breakfast every morning, but that’s changed.
Gimme eggs, bacon, potatoes, waffles, pancakes or french toast- I want ’em all! Just kidding, or am I? 😉
Big breakfasts aren’t very practical in our home, at least on a day-to-day basis. Mornings are hectic so we stick with scrambled eggs and re-heated pancakes from our freezer stash. Weekends though, they’re the best! We kind of go nuts. I like to whip up all sorts of yummy things, like this pumpkin french toast. It’s definitely a new favorite. It only requires a few ingredients and just 5 minutes to prep. ⏰ So easy!!
Best Bread + How to Make
Did I mention that you can use pretty much whatever bread your heart desires?! I’m talking Texas toast, french bread, challah, or croissants!
You can even use any regular sandwich bread you have on hand. They all work, although we love the thicker bread the best.
To start, you’ll want to set a large non-stick skillet set over medium heat, add a small amount of butter and let it melt. If you’ve got a griddle and want to use that, even better! 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, and serve hot with a dusting of powdered sugar, a big dollop of whipped pumpkin butter and a drizzle of maple syrup.
- Instead of using milk, you can also use Almond milk or even Egg Nog.
- We love using homemade pumpkin puree 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 Butter
If you haven’t tried pumpkin butter – you’re missing out. It’s delicious!! You can whip up the pumpkin butter 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!!
TO STORE – place in an airtight container in the fridge for up to 3 weeks.
Spice up your fall mornings with this pumpkin french toast! It’s easy, flavorful and can be doubled to serve a crowd. I can’t wait to make this again for the holidays, it’s going to be perfect for our family gatherings.
For more pumpkin recipes, check out:
- Pumpkin Waffles
- Overnight Pumpkin French Toast Bake
- Whole Wheat Pumpkin Muffins
- Pumpkin Cinnamon Roll Cake
Pumpkin French Toast Recipe
- 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
- 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.
-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.
Turned out great! Thank you!
For the pumpkin butter do you use pure maple syrup or can you use like the cheaper stuff?
Hi Indigo, you can use either, but we prefer the pure maple syrup.
Just tried it out! Simple and delicious! I used maple syrup and made half to recipe. My husband and I loved it! A perfect fall breakfast for cooler mornings.