Enjoy thick slices of Pumpkin French Toast perfect for fall mornings. Serve with a dust of powdered sugar, a drizzle of pure maple syrup and a dollop of Whipped Pumpkin Spice Honey Butter!
Post Updated: 11/09/19
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Well, here we are. This is my final pumpkin recipe for 2017. I’ve shared a ton of pumpkin-licious recipes in the past few weeks, but as we get closer to Christmas, I feel it’s time to move on from the pumpkin. But don’t worry, the pumpkin craze will come back full-force by next fall!
Last week, I shared my recipe for Pumpkin Pancakes with Maple Pecan Praline Topping. Those pancakes were absolute perfection, and this french toast is just as amazing! It has the perfect amount of pumpkin and spice flavour and it’s topped with a swirl of Homemade Whipped Pumpkin Spice Honey Butter! How yummy is that??
Pumpkin French Toast
I LOVE french toast! It’s such a simple breakfast that only requires a few basic ingredients to make. This Pumpkin French Toast is no different! It does require a few more ingredients than basic french toast, obviously since it’s pumpkin flavoured. So this is pretty much a basic french toast recipe with pure pumpkin and fall spices added for a delicious seasonal breakfast!
The best part about french toast is that you can switch up the ingredients for your liking. You can use any type of bread you like – challah, french bread, croissants, sandwich bread, Texas toast etc. You can even use whole wheat bread instead of white for a healthier breakfast!
The same can be said for the milk. I used whole milk for this recipe, but you could use 2%, skim, soy, almond, coconut etc. And the spices can be substituted for 2 teaspoons of pumpkin pie spice if you have any on hand.
How to Make Pumpkin French Toast
I recommend using a large NON-STICK skillet or a griddle when making french toast. It’s best to use a non-stick pan because the non-stick coating helps keep the toast from sticking, it also makes for easy cleanup.
Speaking of easy cleanup, whisk together the eggs, milk, pumpkin, salt, brown sugar, vanilla and spices in the same shallow baking dish you’re dipping your bread in. Then place your slice of bread in the mixture. If you’re using sandwich bread, immediately turn the slice over to coat the next side. Sandwich bread will quickly absorb the liquid, but other breads may take a longer time so you may need to let it sit and soak.
Once your bread is coated, place in the hot and buttered pan and cook for 2-3 minutes on each side until golden.
Quick note: do not dip all of your slices at once, as the bread will begin to get soggy. Only dip the amount of slices that can fit into your pan. For example, if your pan can only fit 1 slice, only dip one slice, cook, remove, then repeat with another slice.
Once the french toast is cooked, serve with a dusting of powdered sugar, drizzle of maple syrup, and a generous dollop of Whipped Pumpkin Spice Honey Butter. This french toast can also be topped with caramel sauce, whipped cream, pecans, whatever your heart desires!
Whipped Pumpkin Spice Honey Butter
Let’s talk about the Whipped Pumpkin Spice Honey Butter. This butter is the perfect combination of pumpkin, honey and fall spices! It’s super easy to make, so you could quickly whip it up while the french toast is cooking. You can also make the pumpkin honey butter ahead of time and store it in a small container in the refrigerator.
On top of being perfect on this french toast, the butter would taste great on toast, pancakes, muffins, pancakes, scones and so much more! One thing I love, is when you top the hot french toast with a dollop of this fabulous fall butter, it’ll begin to melt into the maple syrup and become a buttery, maple-honey pumpkin glaze. Perfection!
The fall season is coming to an end, so enjoy it by making this mouth-watering pumpkin french toast! Bon Appétit!
Did you make this Pumpkin French Toast? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
More Pumpkin Recipes to Enjoy:
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Cinnamon Rolls with Browned Butter Cream Cheese Icing
- Mini Pumpkin Cheesecakes
- Pumpkin Pie Bars
- Pumpkin Pancakes with Maple Pecan Praline Syrup
- Homemade Pumpkin Pudding
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Spice White Hot Chocolate
- Homemade Pumpkin Pie
- Caramel Pumpkin Spice Latte
- White Chocolate Pumpkin Spice Fudge Blondies
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Let’s get baking!
Pumpkin French Toast:
- 4 large eggs, beaten
- 1 cup milk (any milk you like will work fine)
- 1/2 cup pure pumpkin purée
- Pinch of salt
- 2 Tbsp light brown sugar, packed
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 9 - 12 slices sandwich bread (such as Texas toast, challah, or any bread of your choice)
- Butter, for greasing the pan
- 1 recipe of my Whipped Pumpkin Spice Honey Butter
- Powdered sugar, for dusting
- Maple syrup, for drizzling
- Preheat a griddle or a skillet over medium heat.
- In a shallow dish, add eggs, milk, pumpkin purée, salt, sugar, vanilla, cinnamon, nutmeg and ginger and whisk until combined and smooth.
- Use about a tablespoon of butter to grease the pan. Place bread slices (only dip the amount of slices that can fit in your pan) into the egg mixture, then flip it over to coat both sides.
- Transfer slices to pan and cook until golden brown, about 2-3 minutes. Flip bread and cook on the other side for another 2-3 minutes, or until golden brown. Transfer to a serving plate. Repeat with remaining slices, re-greasing the pan as necessary.
- Serve warm with a dust of powdered sugar, maple syrup and whipped pumpkin butter. Enjoy!
- Store any leftovers in an airtight container in the refrigerator.
- To reheat French Toast: Preheat oven to 375F. Line a baking sheet with foil paper or a silpat mat and place the slices on the sheet. Heat in the oven for 8-10 minutes. Heating the french toast in the oven prevents it from getting soggy and helps it stay crispy. This can also be done in a toaster oven.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 66mgSodium: 207mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 6g
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