The best Pumpkin French toast! You'll want to make this over and over again to celebrate fall. It is full of pumpkin spice flavors.
The Best Pumpkin French Toast
This breakfast recipe is delicious. This Pumpkin French toast uses real pumpkin puree. And it is packed with pumpkin spice flavor.
We think this is the best pumpkin French toast out there. We love the creamy texture of the pumpkin custard soaked into the bread.
It's also easy to make too. With this recipe, you can serve a stack of it in no time.
How to Make Pumpkin French Toast
This recipe uses ingredients that you can easily find at a grocery store.
- Canned pumpkin
- Pumpkin spice
- Brown Sugar
- Vanilla Extract
- Thick sliced bread
- Unsalted butter
For the topping, I use a pat of butter, maple syrup and chopped pecans.
What type of bread to use
I make this pumpkin French toast with thick sliced white bread. It absorbs the pumpkin custard very well. I also think it works as a nice base for the pumpkin spice flavor. As such, you can really taste the vanilla and pumpkin pie spices.
If you want a fancier breakfast, try making this pumpkin French toast recipe using brioche or challah bread. However, I wouldn't recommend using a sourdough or a bread with a hard crust. Try to stick to soft sweet breads when making this recipe.
Tips for making this French toast
To make this recipe, first mix all the ingredients together (except for the bread). Because canned pumpkin is thick, make sure you give everything a very good mix.
I just use a fork to mix. But using a whisk, or even a hand mixer would be good too.
Make sure to soak the bread through
When you dip the bread in the pumpkin egg mixture, make sure you let it soak at least 10 seconds on each side. By doing this, the pumpkin spice mixture will soak all the way through. Sometimes I also poke holes in the bread with a fork to help it absorb faster.
Here's one of my favorite tricks for making French toast. I always pour the egg mixture into a 9x13 pan. That way, I can soak several slices of bread at once.
Just remember that if you leave a bread to soak longer than 30 seconds, be extra gentle when you transfer it into the frying pan.
A big sturdy pancake flipper will help you transfer the bread over without it breaking apart.
Cooking the Pumpkin French toast
Melt about half a tablespoon of butter on the pan before adding on the egg soaked bread. The butter helps give the Pumpkin French toast a beautiful pattern when it cooks. It also gives it a nice rich flavor.
Cook this French toast on low-medium heat. The rich pumpkin custard takes time to cook through. Using a lower heat will help it cook through before the bread browns too quickly.
Pumpkin French Toast will keep you full
I love using pumpkin in breakfast recipes because it has some nutrients in it. Even though I use white bread in this recipe, I like knowing it at least has real pumpkins and eggs.
Both of those ingredients help keep me full until lunch. If you would like to make this breakfast heartier, try serving this French toast with some homemade breakfast sausage patties.
Pumpkin is a great breakfast recipe ingredient
Pumpkin breakfast recipes are always a hit. As such, this Pumpkin French Toast is definitely a favorite around here.
Not only is pumpkin spice a delicious flavor, it makes the house smell so tasty when it cooks.
If you would like other ideas, check out all the pumpkin breakfast recipes on The Worktop.
Any questions about this breakfast recipe? Let me know in the comments below.
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- In a large bowl, combine the eggs, canned pumpkin, milk, light brown sugar, vanilla extract, and pumpkin pie spice together. Mix very well, making sure the egg mixture is smooth.
- Pour the mixture into a 9x13 pan (or something similar with a flat bottom) so it is easy and quick to dip the bread slices.
- Heat a skillet on low-medium heat. Melt about ½ tablespoon of butter per slice of French toast.
- Dip each slice of bread at least 10 seconds on each side. Gently place the bread on the hot skillet, on a melted pat of butter.
- Cook each side about 3-4 minutes, until lightly browned. Flip, and cook an additional 3-4 minutes on the other side, until lightly browned.
- Cook as many slices as you can fit in your skillet at once.
- Serve immediately. Top with a pat of butter, maple syrup and chopped pecans.