Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter – this Pumpkin French Toast is the perfect Fall breakfast recipe.
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!
Table of Contents
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!
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!
FAQs
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.
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.
More Breakfast Pumpkin Recipes
Pumpkin French Toast 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.
I like putting my French toast in the waffle iron! Lovely little dimples to hold the maple syrup and it doesn’t need “babysitting!!”
That is genius!!
I made these for breakfast this blustery, fall morning for my 3 year old son and myself. They were amazing!!! Perfect recipe for a pumpkin french toast batter! We didn’t make the whipped pumpkin butter but I’m definitely going to next time because it sounds amazing!
Glad to hear you enjoyed them… and yes, the pumpkin butter is amazing! 🙂
Your weekends/breakfast routine aligns with ours! So awesome to try new extravagant and delicious …this recipe will be on that list, for sure. Thank you ?
Hope you love it!
I made this for my dinner tonight. It was AMAZING. I wanted something tasty and with fall flavors, this was just the thing. I’ll be making this again.
This looks amazing. That whipped pumpkin butter idea is genius! Thanks for the recipe 🙂
Enjoy!