This Pumpkin French Toast Is Fall Breakfast Perfection

It doesn’t get better than this easy Pumpkin French Toast recipe with thick bread slices dipped in a pumpkin-spice mixture and cooked until golden.

The best Pumpkin French Toast recipe is the perfect fall breakfast, made with thick slices of bread soaked in a creamy pumpkin spice batter and cooked until golden and crisp. Lauren Allen

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This easy Pumpkin French Toast recipe captures everything I crave in a cozy fall breakfast–warm spices, real pumpkin, and that golden, crispy edge from the skillet. It’s made with simple pantry ingredients I always have on hand this time of year, and it comes together just as easily as our classic French toast recipe. My kids absolutely love it, and I find myself making it on repeat throughout the season, especially for slow weekend mornings or festive holiday breakfasts.

You can use any bread you have for this recipe, but I like using thick white bread like Sara Lee Artesano, Texas Toast, Challah, or Brioche Bread.

Don’t miss out on my other pumpkin recipes, like Pumpkin Waffles, Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles, Pumpkin Cinnamon Rolls, or Pumpkin Cheesecake!

How to Make Pumpkin French Toast

Make Batter: In a shallow dish, whisk together eggs, pumpkin, milk, sugar, flour, salt, vanilla, and spices until smooth. (A blender can also be used for an extra smooth batter.)

Cook and Serve: Dip each slice of bread into the batter to coat both sides. Cook on a hot griddle or skillet until golden brown on both sides. Serve warm with syrup. Make sure to try my other french toast recipes!

Lauren Allen

Pumpkin French Toast

Serves 8

Prep 5 minutes Cook 15 minutes Total 20 minutes

• 4 large eggs
• 1/2 cup canned pumpkin
• 3/4 cup milk
• 3 Tablespoons light brown sugar
• 1/4 cup all-purpose flour
• dash of salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground nutmeg
• 8 thick slices bread

Preheat griddle or skillet over medium heat and grease well with butter.

Mix all ingredients (except the bread) together in a shallow dish or blender and whisk until smooth. Dip bread into the batter, coating both sides. Place bread onto hot griddle or skillet and cook for a few minutes, until browned on the bottom. Flip and cook on the other side.

Serve warm with syrup and powdered sugar.

Notes

Bread: I like to use Sara Lee bread, Texas toast or kick it up a notch with challah or brioche bread. You could also use french bread.

Make ahead Instructions: Pumpkin french toast tastes bests made fresh but if you want to save time, you can make the batter a few hours ahead of time. Store it, covered, in the refrigerator until ready to use.

Freezing Instructions: Once cooled, store in a freezer safe bag or container and freeze for up to 3 months. Allow to thaw, then rewarm in toaster or microwave.

Nutrition

Calories: 92kcal, Carbohydrates: 11g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 96mg, Sodium: 51mg, Potassium: 116mg, Fiber: 1g, Sugar: 6g, Vitamin A: 2557IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 1mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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