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Pumpkin French Toast

Course Bread, Breakfast
Cuisine American
Keyword pumpkin-french-toast, pumpkin-french-toast-recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Calories 150kcal


  • 4 large eggs
  • 1 cup whole milk
  • ½ cup pumpkin puree not pumpkin pie filling
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 10 slices Texas toast or 1 inch slices of brioche or challah
  • 4 tablespoon unsalted butter for frying
  • Maple Pumpkin Butter:
  • 4 tablespoon unsalted butter softened
  • 2 tablespoon pumpkin puree
  • 2 tablespoon maple syrup
  • 2 tablespoon powdered sugar
  • ½ teaspoon pumpkin pie spice or cinnamon
  • ¼ tsp salt


  • To make French Toast: In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, cinnamon and salt. Place bread slices into pumpkin mixture and let soak about 60 seconds per side.
  • In a large nonstick skillet over medium-low heat or griddle, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat cooking in batches, keep warm. (If using a griddle, you may be able to cook all at one time. Adjust the amount of butter, if needed.)
  • To make the Maple Pumpkin Butter: In a medium bowl, use an electric mixer to whip softened butter with pumpkin, maple syrup, powdered sugar, pumpkin pie spice, and salt until light and fluffy. (Easily doubles for a larger batch)
  • Serve French toast immediately with pumpkin butter, sprinkled with powdered sugar, and drizzled with maple syrup.


Serving: 1serving | Calories: 150kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 158mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2802IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg