An easy recipe with only 6 ingredients, this Pumpkin French Toast is the perfect, flavorful, autumn breakfast recipe!
A TASTY PUMPKIN BREAKFAST
They used to say that breakfast is the most important part of the day and I highly agree with that! You will never find me skipping breakfast! Whether it be savory or sweet, I always need a little something to get my day going. One of my recently favorite breakfasts (and sometimes dinner) is this Pumpkin French Toast. It is super easy to whip up and you can have breakfast on your table in 15 minutes so no need to wait until the weekend! Top it off with some syrup, butter, whipped cream or and you have the perfect morning meal. I always have lots of canned pumpkin puree in my pantry this time of year and this is a fabulous way to use it! If you love pumpkin and you love breakfast foods, then you have to try this Pumpkin French Toast recipe!
FREQUENTLY ASKED QUESTIONS:
For this recipe, I used the thick sliced Texas Toast style bread. You can use pretty much any thicker bread (like I use in my BRIOCHE FRENCH TOAST recipe). Some other options include French bread and challah.
Whatever you love topping your regular french toast with will be great with this recipe. We like syrup, butter, whipped cream and a little sprinkle of pumpkin spice. It depends on how fancy you get with it.
Absolutely! You can make as much of this French toast as needed. If you have a larger family and you want more than 1 piece each, then doubling is a great idea! This recipe makes 12 slices, so you can absolutely make more if you are wanting to.
No, this recipe needs to use canned pumpkin puree. The pumpkin pie filling has a different consistency and has additional ingredients already added to it. So make sure that you use the puree.
What you can look for is that the center of the toast will slightly puff up. This means that it is starting to cook on the inside and is ready to be filled over and finish being cooked on the other side.
You can usually tell when it's done when each side is golden brown. You want to make sure that the egg mixture is cooked through and your bread isn't soggy as you do not want to eat any raw egg mixture. The key is to make sure you aren't cooking on high heat. This will brown the toast too quickly before it's had time to get fully toasted in the middle.
Leftovers can be stored in an airtight container or ziptop bag and stored in the refrigerator for 1-2 days. Reheat in the microwave or on low on the stovetop, or in a toaster oven until heated through. French toast can also be frozen. Let the French toast cool and then place in an airtight container separated by parchment paper and it will keep in the freezer for 1-2 months. Let defrost in the refrigerator and then reheat by microwave, stove top, toaster oven or air fryer.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Texas toast thickly sliced bread
- large eggs
- pumpkin puree
- pumpkin pie spice seasoning
- granulated sugar
HOW TO MAKE PUMPKIN FRENCH TOAST:
Preheat an electric griddle, or non-stick skillet, to medium heat. About 350F degrees. In a large bowl, lightly beat the six large eggs.
Whisk in the milk, pumpkin puree, pumpkin pie spice and sugar until fully incorporated.
Dip each piece of toast quickly into the seasoned egg mixture on both sides and allow the access to drip off. You don't want to leave the bread in the egg mixture too long or you'll end up with soggy French toast.
Prepare the skillet with non-stick spray or butter and add the toast to the skillet.
Cook for about 3 minutes and check to see if the bread is golden brown. When it is golden brown, flip and cook on the opposite side. The French toast is done when it is golden brown on both sides and cooked through the center.
Serve topped with whipped topping, additional pumpkin spice, butter or syrup.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Pumpkin French Toast
- 12 slices Texas Toast (thickly sliced bread)
- 6 large eggs
- 1 cup milk
- ½ cup pumpkin puree
- 2 teaspoons pumpkin pie spice seasoning
- 1 Tablespoon granulated sugar
- Optional: Whipped topping butter or syrup for serving
- Preheat an electric griddle, or non-stick skillet, to medium heat. About 350F degrees. In a large bowl, lightly beat the six eggs.
- Whisk in the milk, pumpkin, pumpkin pie spice and sugar until fully incorporated.
- Dip each piece of toast quickly into the seasoned egg mixture on both sides and allow the access to drip off. You don't want to let the bread sit too long in the egg mixture or it will turn out soggy.
- Prepare the skillet with non-stick spray or butter and add the bread slices to the skillet.
- Cook for about 3 minutes and check to see if the bread is golden brown. When it is golden brown, flip and cook on the opposite side. The French toast is done when it is golden brown on both sides and cooked through the center.
- Serve topped with whipped topping, additional pumpkin spice, butter or syrup.
- Nutritional value does not include toppings.
- This can be frozen, see my tips above.
- We like to use Texas Toast thick sliced bread but other options include brioche, french bread and challah.
- Make sure you use pumpkin puree and not pumpkin pie filling.
- This can be doubled to serve more people.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.