The perfect autumn breakfast doesn't exi... Never mind. Here it is. Thick slices of delicious pumpkin french toast slathered in a scrumptious cinnamon sugar butter. A little bit of maple syrup, some toasted hazelnuts, and a sprinkle of icing sugar bring this dish to perfection.
I will definitely be making this again. It's disproportionately delicious for how quick and easy it is to make this. And so festive for this time of year!
How to make pumpkin french toast:
We are going to start by making a pumpkin egg bath in which to soak the bread. Lightly whisk the eggs in a medium-sized mixing bowl.
Add in the milk, pumpkin purée, brown sugar, vanilla extract, ground cinnamon, and pumpkin pie spice. Whisk again until everything is well mixed.
Pour the pumpkin egg bath into a baking dish with sides deep enough that it won't spill out.
Cut the bread into nice, thick slices. I had a beautiful french loaf that I cut into about 1.25" slices. You may be able to find thick cut, pre-sliced Texas toast style bread at the market, but usually it's easier to just slice your own.
Set a griddle to medium heat, or heat a large, non-stick skillet over medium heat. Grease with a little bit of butter.
Set a slice of bread or two into the pumpkin egg bath, leaving it in for just a few moments so that it can soak some up.
Flip the bread over, and repeat the brief soak.
Transfer the soaked bread to the griddle or pan. Cook for about three minutes.
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Flip the pumpkin french toast over, and cook for another three minutes. Re-grease with a bit of butter, and repeat the dipping and cooking process with the remaining slices of bread.
Cinnamon sugar butter:
When I created this pumpkin french toast recipe, I also made this delightfully fluffy cinnamon sugar butter to pair with it. It is super easy to make with just three ingredients, and can be whipped up in a few minutes. Check out that post for the full recipe.
Serving:
I wanted to add a nice, nutty crunch to this dish. So I toasted some lovely hazelnuts to serve with it. See my post on how to toast and peel hazelnuts for easy instructions on how to do it yourself.
I served the pumpkin french toast drizzled with a bit of maple syrup and slathered with cinnamon sugar butter. Then I added a few toasted hazelnuts and sifted some powdered sugar on top.
Don't be afraid to get a bit messy with the powdered sugar. It has a pretty effect on the plate as it doesn't immediately melt there.
I used this:
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You will love this recipe. It's wonderful for an autumn brunch, or a Thanksgiving breakfast (early enough that you'll be hungry enough in time for dinner).
This picture below highlights exactly why you want to use thickly sliced bread for this recipe. It's so wonderful and tender! Almost like a pumpkin donut.
Interested in other french toasts? Try out this coconut french toast, a delicious recreation of one I enjoyed while vacationing in the Bahamas. It's infused with marvellous coconut flavour.
Pumpkin French Toast with Cinnamon Sugar Butter
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Total Time: 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast
- Cuisine: American
Description
Delicious, thick slices of pumpkin french toast with just the perfect amount of spice. Served with freshly whipped cinnamon sugar butter, this toast is a delightful autumn brunch or breakfast that is sure to please.
Ingredients
Pumpkin French Toast:
4 large eggs
¾ cup (177 ml) milk
½ cup (113 g) pumpkin purée (not pumpkin pie filling)
2 teaspoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
10 slices bread (cut into 1 - 1.25" slices)
butter to grease griddle or pan
Serve with:
maple syrup
a dusting of powdered sugar
Instructions
In a medium mixing bowl, lightly whisk eggs. Add in milk, pumpkin purée, brown sugar, vanilla, cinnamon, and pumpkin pie spice. Whisk until well mixed.
Pour the egg mixture (egg bath) into a baking dish with sides deep enough that it won't spill out.
Heat griddle to medium, or heat a large, non-stick skillet over medium heat. Grease with a little bit of butter.
Set a slice of bread into the egg bath for a few moments, just long enough for it to soak some up. Then flip it over and repeat on the other side.
Transfer the soaked bread to the griddle or pan and cook for three minutes. Flip the french toast over and cook the other side for three minutes. Re-grease the griddle or pan with a touch more butter and repeat the dipping and cooking process with the remaining slices of bread.
Nutrition
- Serving Size: 1 slice
- Calories: 124
- Sugar: 3.7 g
- Sodium: 180.1 mg
- Fat: 3.3 g
- Carbohydrates: 17.3 g
- Protein: 5.8 g
- Cholesterol: 75.9 mg
Keywords: pumpkin french toast
Jodi says
These pancakes are delectable; especially with your cinnamon sugar butter.
Amazing.
Asha says
Thank you! So glad you liked them.
Heidi says
Oh My Goodness. I love pumpkin and would never have dreamed of combining it with French Toast.
Simply amazing.
Asha says
Thank you! Makes for such a cozy autumn brunch.
Mike says
Great recipe. Very filling and satisfying.
Asha says
Thanks so much 🙂
Becky says
This pumpkin French Toast is a morning dream come true.
Asha says
I agree with that sentiment. Thanks so much 🙂
Paula says
Amost heaven. These pancakes had me singing this morning. Absolutely fabulous.
Asha says
Thank you 🙂
Brianna says
This is mouth-watering. Unique pumpkin recipe and the cinnamon butter makes it magic.
Asha says
Thanks Brianna! 🙂
Tara says
Made this for breakfast. Heavenly.
Asha says
Thanks! Glad you liked it 🙂