This simple and delicious pumpkin french toast is a great way to start the day! It’s easy to make, and has the perfect pumpkin flavor!
Pumpkin French Toast Recipe
It’s pumpkin season again, friends! Pumpkin is one of my favorite flavors, and I love to use it in recipes this time of year, both savory and sweet. From making pumpkin pancakes for breakfast, to baking pumpkin cookies as an after school snack, adding pumpkin is always a good choice! One of the problems I run across frequently, though, is that I’ll make a recipe using canned pumpkin, and still have a few scoops of pumpkin left over. Since I hate to waste food, I’ve been trying to come up with recipes that use those leftover amounts of pumpkin, and this pumpkin french toast recipe is a winner! It’s quick, delicious, and has a great pumpkin flavor without being overpowering. It’s the perfect way to use up that last little bit of pumpkin left in the can, and is such a delicious and hearty breakfast.
I like to use thicker slices of bread (like texas toast) for this pumpkin french toast, but you can make it with whatever type of bread you have on hand. Be careful to just lightly dip the bread in the pumpkin mixture, or it will get too soggy and be very slow to cook. We love it dusted with powdered sugar, and drizzled with warm maple syrup!
Here are a few more pumpkin recipes we know you’ll love –
- Best Pumpkin Pancakes Recipe
- Pumpkin Crepes with Cheesecake Filling
- Pumpkin Muffins wit Streusel Topping
- Pumpkin Granola Bars
Pumpkin French Toast
Pumpkin French Toast
This simple and delicious pumpkin french toast is a great way to start the day! It's easy to make, and has the perfect pumpkin flavor!
- 3 eggs
- 1/3 cup pumpkin puree
- 1/2 cup milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 8 slices of bread
Preheat a griddle or skillet over medium heat. In a shallow dish, whisk together the eggs, pumpkin, milk, pumpkin pie spice, and vanilla, until well blended.
Dip each piece of bread into the egg mixture, lightly coating both sides. Cook 3-4 minutes, or until lightly browned, then flip and cook the other side for 2-3 minutes.
Serve hot with butter and maple syrup.