A sensational seasonal Fall twist on classic French toast. The pumpkin, cinnamon, syrup, and whipped cream combination are unbeatable!
Best Pumpkin French Toast
There is a huge bush right outside my kitchen window with big heads of white flowers covering it. As Fall blows in those white flowers turn light pink. That’s I know I Fall is coming! Then the flowers turn to dark pink in the weeks to follow and before I know it… winter is here.
There is something about the Fall season that slows me down a little, almost like a bear preparing for hibernation. There are things I look forward to like turning the air conditioning off, bonfires, and hoodies. And there are a few things I hang onto until the snow flies – like grilling and flip flops!
One thing is for sure, comfort food is in full swing and I am loving it. This Pumpkin French Toast is one of my favorite recipes on the blog! There are a few other things I find comforting, too, like Easy Homemade Hot Cocoa Mix, Creamy Vegetarian White Bean Chili, and Easy Homemade Baked Mac & Cheese!
What You’ll Need:
- 1/2 cup Pumpkin Puree
- 4 Eggs, Whisked
- 2/3 cup Milk
- 1 tsp Vanilla
- 2 tbsp Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 14 Slices of Thick Cut White Bread
How to Make Pumpkin French Toast
- Combine 1/2 cup pumpkin puree, 4 whisked eggs, 2/3 cup milk, 1 tsp vanilla extract, 2 tbsp sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg in a bowl. Whisk until smooth.
- Heat pan/griddle to low-medium heat.
- Lightly spray pan with non-stick spray.
- Dunk a piece of thick-cut white bread in the French toast mixture, covering each side. Gently shake off any access batter in the bowl.
- Place on pan on one side until golden; flip and allow the other side to golden.
- Repeat with the rest of the bread until the loaf is gone.
- Serve immediately with syrup and whipped cream!
Tips & Substitutions:
- Bread – It’s important to use thick-cut white bread, such as Sara Lee’s Artisan Bread or Texas Toast. Thin bread soaks up the batter too quickly which will make the French toast soggy.
- Milk – You can substitute the milk for any milk, such as soy or almond milk.
- Loaf size – The loaf you buy may not exactly have 14 slices of bread. That’s okay – just use up the loaf in proportion to the batter.
- Preparing the pan – Be sure to lightly spray the pan with non-stick spray before you place new pieces of bread on the pan.
- Temperature – Be sure to not let the pan get too hot. If the pan gets too hot, the French toast will get too dark and won’t cook thoroughly. You want to evenly golden both sides of the bread, so low-medium heat is best.
- Toppings – Most importantly, this Pumpkin French Toast is delicious any way you have it. It’s great if you have it with just syrup, but it is absolutely AMAZING with syrup and whipped cream!
More Pumpkin Recipes:
- Pumpkin Bread with Crumb Topping
- Vegan Pumpkin Oatmeal Squares
- Vegan Pumpkin Cream Cheese Muffins
- Baked Pumpkin Cinnamon Sugar Donuts
- Vegan Pumpkin Snickerdoodle Cookies
Pumpkin French Toast
Pumpkin French Toast, a sensational seasonal Fall twist on classic French toast. The pumpkin, cinnamon, syrup, and whipped cream combination are unbeatable!
Ingredients
- 1/2 cup Pumpkin Puree
- 4 Eggs, Whisked
- 2/3 cup Milk
- 1 tsp Vanilla Extract
- 2 tbsp Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 14 Slices of Thick-Cut White Bread
Instructions
- Combine pumpkin puree, whisked eggs, milk, vanilla, sugar, cinnamon, and nutmeg in a bowl. Whisk until smooth.
- Heat pan/griddle to low-medium heat.
- Lightly spray pan with non-stick spray.
- Dunk a piece of bread in the French toast mixture, covering each side. Gently shake off any access batter in the bowl.
- Place on pan on one side until golden; flip and allow the other side to golden.
- Repeat with the rest of the bread until the loaf is gone.
- Serve immediately with syrup and whipped cream!
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 54mgSodium: 37mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g
The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.
