Pumpkin French Toast is an easy, hearty breakfast with the light flavor of delicious pumpkin and warm spices. It’s a perfect fall breakfast but you’ll want it any time of year!
French toast and fall go hand in hand. There’s a reason classic French toast is on the favorite breakfasts list. It’s an easy recipe to make. A great way to use almost any bread even stale bread (in fast older bread is better). The custardy texture of the
Regular French toast is just the start. Our pumpkin version is perfect for the fall season. They make a Sunday morning cozy. A family favorite to put in your fall rotation with pumpkin pancakes, breakfast casserole, pumpkin French toast casserole and overnight French toast casserole.
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Recipe Ingredients Notes
Pumpkin Puree. Use 100% canned pumpkin, not pumpkin pie filling.
Whole Milk. This is part of the mixture the toast is dipped into before cooking. Using whole milk adds more richness to the mixture.
Eggs. Two large eggs will be used. They give the French Toast the custardy texture and classic flavor.
Flavorings. Vanilla extract, cinnamon and nutmeg gives this French Toast a pumpkin spice flavor. Cardamom is an additional optional spice for the spiced syrup too.
Thick cut bread. Brioche bread, challah, Texas toast, French bread or any thickly cut bread can be used. Regular or gluten-free bread work. Do not use a delicate bread type that tends to break apart. Stale bread or ‘day-old bread’ is great for French toast too.
Maple syrup. Use pure maple syrup for the spiced syrup portion of the recipe.
How to Make it
STEP 1. Make the spiced syrup
In a small saucepan, combine the maple syrup, cinnamon, nutmeg, and cardamom. Place the saucepan over low heat and just warm it. Do not bring it to a simmer or boil. Add the vanilla extract once it has warmed (photo 1).
This makes a small amount of syrup for drizzling. Want more? Double the recipe or serve with some regular maple syrup too.
STEP 2. Make the French Toast batter
In a large shallow bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and completely combined (photo 2).
If you do not have a large bowl that is also shallow, prepare the coating in a regular mixing bowl and pour it into a shallow bowl to coat the bread before cooking.
STEP 3. Cook
Preheat a griddle (stove top or electric griddle) or a large non-stick skillet over medium heat. Melt some butter the pan or spray nonstick cooking spray.
Working one slice at a time, dip a slice of bread into the pumpkin batter, making sure to coat the bread well on both sides– the bread should be coated but not soggy.
Place the bread in the hot skillet and cook for 2-3 minutes per side, or until golden brown (photo 3). Repeat with the remaining slices of bread.
STEP 4. Serve or Keep Warm
To keep the French toast warm, place the cooked slices on a baking sheet in a 200F oven for up to 30 minutes. This can help keep breakfast warm while cooking in batches! Serve with a drizzle of the spiced syrup (adds more fall spice flavors)(photo 4).
French Toast Sticks
If you want to make French toast sticks instead cut the thick bread into 2-inch wide slices, dip and cook as directed.
Make Ahead Option
If you want to get a head start on breakfast you can make the pumpkin coating mixture the might before and store it in a sealed container in the refrigerator. You can do the same with the syrup.
The next morning you’ll just need to coat the bread and cook it and rewarm the syrup.
Storing Leftovers
French Toast is best eaten right after it is cooked. However if you have leftover French toast that have not had syrup added you can store them in an airtight container in the refrigerator for 1-2 days. Reheat in a skillet or toaster oven before serving.
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Recipe
Pumpkin French Toast with Spiced Maple Syrup
Ingredients
For the Spiced Maple Syrup
- ⅓ cup pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom optional
- 1 teaspoon pure vanilla extract
For the French Toast
- ½ cup pumpkin puree use 100% pumpkin (not pumpkin pie filling mix)
- 2 large eggs
- ¼ cup whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 slices thick-cut bread brioche, challah, Texas toast, French toast, etc. Regular or gluten-free bread.
- unsalted butter to melt in the cooking pan
Instructions
- In a small saucepan, combine the maple syrup, cinnamon, nutmeg, and cardamom. Place the saucepan over low heat and just warm it. Do not bring it to a simmer or boil.⅓ cup pure maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom
- Add the vanilla extract once the syrup has warmed. NOTE: This makes a small amount of syrup for drizzling. Want more? Double the recipe or serve with some regular maple syrup too.1 teaspoon pure vanilla extract
- In a large shallow bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, cinnamon, and nutmeg. Whisk until smooth and completely combined. NOTE: if you do not have a large bowl that is also shallow, prepare the coating in a regular mixing bowl and pour it into a shallow bowl to coat the bread before cooking.½ cup pumpkin puree, 2 large eggs, ¼ cup whole milk, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Preheat a griddle (stove top or electric griddle) or a large non-stick skillet over medium heat. Melt some butter the pan or spray nonstick cooking spray.unsalted butter
- Working one slice at a time, dip a slice of bread into the pumpkin batter, making sure to coat the bread well on both sides– the bread should be coated but not soggy.6 slices thick-cut bread
- Place the bread in the hot skillet and cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining slices of bread.
- To keep the French toast warm, place the cooked slices on a baking sheet in a 200F oven for up to 30 minutes. This can help keep breakfast warm while cooking in batches! Serve with a drizzle of the spiced syrup (adds more fall spice flavors).
Marybeth says
We made this last weekend for a family brunch and everyone gobbled it up! Even though the spiced syrup makes a small amount, you don’t need more than just a drizzle. It was delicious.
Kathleen says
This was fabulous. The warm spices and flavors are just what I need on a crisp Fall morning.
Mahy says
It is truly the easiest French toast recipe out there! Fantastic recipe and great one to follow. Thanks!
S.M.D. says
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
Teresa says
Loved this!! Making it again this weekend for relatives visiting for the holiday.