Light, fluffy French Toast in a pumpkin batter makes this Pumpkin French toast the perfect fall breakfast on cool mornings! It has just the right amount of pumpkin flavoring and spices. Top it with butter, syrup or whipped cream.
During the fall season, I look for any excuse to use pumpkin in recipes! I don’t just love using it in desserts like pie and dessert bars but also pumpkin breakfast recipes like this easy pumpkin French toast.
It’s a classic French toast recipe that has a pumpkin twist – it’s perfect to make on a crisp fall Saturday or Sunday morning.
You Will Love This Easy Recipe!
- I’m keeping things simple with this one and basically took my favorite French toast recipe and added pumpkin and pumpkin spice.
- It’s an easy stovetop recipe that you only need a handful of ingredients to make!
- It’s perfect for fall! The flavors are spot on and my whole family loves it. Serve it with butter and warm maple syrup for an amazing breakfast!
What is the Secret for Good French Toast?
I think there are three secrets! Using the right kind of bread, having the right kind of batter, and dipping the bread (more on that in a minute)!
The best bread to use is a sturdy bread like thick-sliced country white bread, Texas toast, or thick slices of challah or brioche bread if you’re feeling fancy!
This isn’t necessary, but using day-old bread that has dried out a little bit works really well because it can absorb the batter without getting too soggy. But, this is optional!
For the batter, I don’t use a lot of milk so it’s similar to an uncooked custard. You want it thin enough to be able to dip the bread and have it absorb the liquid but not too thick or eggy.
For this pumpkin version, you’ll add some pumpkin puree and pumpkin pie spice which is a mixture of fall spices. It’s so good!
How to Make It
The third secret for the best French toast is dipping the bread in the batter. You want to coat it in the batter but not let it soak up too much otherwise it will just make the French toast soggy.
So, lay each piece in the batter and then quickly turn it over to coat the other side.
You can cook the French toast on a griddle or in a non-stick skillet. Just make sure your pan is preheated and coated with non-stick cooking spray.
Cook the French toast for about two minutes on each side or until it’s developed a golden crust on each side.
How to Keep it Warm
If you have to cook it in batches the easiest way to keep the cooked pieces warm is in the oven. Preheat the oven to 200 degrees F. and place a baking sheet on the rack.
As you cook them, you can place the pieces on the baking sheet until you are finished. That way, all of it is hot when it’s time to eat!
Make Your Pumpkin French Toast Fancy!
I usually keep things simple and serve it with syrup and butter, but sometimes we get fancy! Here are some ideas if you want to dress it up:
- Serve it with dollops of whipped cream!
- Sprinkle chopped nuts like walnuts or pecans over the top.
- Add a drizzle of homemade caramel sauce for a really special treat!
- Dust the slices with powdered sugar.
- Add fresh fruit – sliced bananas would work great!
More Fall Breakfast Ideas!
- My Cinnamon Roll Monkey Bread Muffins are super easy to make with pre-made dough! They are soft and sweet with a cream cheese icing.
- Easy Make-Ahead Baked Pumpkin Oatmeal is the perfect breakfast during the week!
- Cinnamon Sugar Air Fryer Donuts are easy to make and a great way to treat your family! They taste like bakery doughnuts but better because they’re not fried in oil!
- A Dutch Baby is so much easier to make than regular pancakes! The batter takes just minutes to make and it bakes in the oven until it’s fluffy and golden.
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Pumpkin French Toast
- 2 eggs
- 1/4 c. milk
- 1/4 c. pumpkin
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 Tbsp brown sugar
- 8 slices of bread
- In a shallow bowl, beat eggs and milk and until well combined. Add in pumpkin, pumpkin pie spice, cinnamon and brown sugar. Mix until combined.
- Dip bread into egg mixture.
- Place bread on preheated griddle sprayed with non stick spray. Cook on each side for about 2 minutes. Serve with syrup.