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.
My grandkids loved it!!
It would be hard NOT to love french toast.
Trying this today, way out of season ( i hoard canned pumpkin! LOL ). Has anyone tried halving the recipe and it coming out fine? It’s only for one person and i don’t need a big recipe! 🙂
I’m all about the pumpkin dishes any time of year! 😉 It should turn out just fine if you half the recipe. There is a feature on the recipe card too that you can adjust to how many servings you want and it will tell you the adjusted ingredient amounts. You’ll have to let us know how the French toast turns out!
Can the batter be saved in the frig for a few days? I’m making it only for 1 and rather than adapting the amounts I was hoping to refrigerate the leftover egg mixture?
I personally have not tried. I am not sure how long it would last. It might be ok, if it was in a container with lid, but I am not positive. You could always keep using it until you think it’s not good or you may need to add more liquid. Not sure if it would get thick. Good luck!
This looks delicious! Thank you for sharing!
This pumpkin french toast is my new favorite fall breakfast! Thanks, for the great idea. It really is so good. The pumpkin butter brings it over the top.