Pumpkin French Toast
What’s better than regular French toast? Pumpkin French toast, of course.
Thick slices of bread coated with pumpkin, cinnamon, and brown sugar. Can you smell it from there?
I don’t make French toast that often but I recently bought an electric griddle and it was burning a hole in my front entry coat closet.
That’s where I keep my waffle maker, spiralizer, extra glass Ball jars, mini food processor, spare hand mixer, and more. Good thing I live in San Diego where we don’t need coats because I don’t have room for those.
In just minutes I had the dipping mixture for the French toast whisked together. Pumpkin puree, eggs, vanilla, lots of pumpkin pie spice, cinnamon, and nutmeg.
The milk I used was Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
I recently used it in Pumpkin Pancakes, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.
After griddling up the thick slices of French toast and drenching it with syrup, I was in comfort food heaven. The pumpkin flavor shines through without being too intense. It’s a nice change from regular French toast and perfect for fall.
The recipe makes about 8 slices and I took half and froze them. On busy mornings, I pop a slice into the toaster for my daughter and I feel good knowing she has a home-cooked breakfast but I don’t have to do any home-cooking at 7am. Score.
Pumpkin French Toast
Thick slices of French toast that are full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven. The pumpkin flavor shines through without being too intense. It’s a nice change from regular French toast and perfect for fall. The recipe makes about 8 slices and I took half and froze them. On busy mornings, I pop a slice into the toaster for my daughter and I feel good knowing she has a home-cooked breakfast but I don’t have to do any home-cooking at 7am.
3 large eggs
3/4 cup Silk Unsweetened Vanilla Almond Milk
1/2 cup pumpkin puree
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
butter, for griddle or pan and for serving
8 slices Texas toast or thick-sliced French toast bread (I used this French toast bread found at my regular grocery store; or use thick-sliced white bread or challah, day-old preferred; don’t use thin, flimsy bread because it’ll fall apart)
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)
- Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you’ll need it; set aside.
- In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
- Butter the griddle or skillet.
- Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it’s well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
- Cook for about 3 to 4 minutes per side, or until as done and browned as desired. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with butter and maple syrup or your favorite topping. French toast is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
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If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and TODAY, October 6, is the official release date!
There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon. Check out my KitchenAid Stand Mixer and 12 Blogger Cookbooks Giveaway!
Pumpkin Pancakes – Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won’t do!
The Best Pumpkin Cinnamon Rolls – Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!
Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!
French Toast with Peanut Butter Maple Syrup – Classic French toast and the peanut butter maple syrup is to die for! You’ll never settle for plain maple syrup again!
Apple Pie Pancakes with Vanilla Maple Syrup – Faster and easier than making an apple pie and tastes just as good
Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup – Pancakes that taste like gingerbread cookies!
Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce – Chocolate for breakfast is definitely okay!
Dairy-Free Soft and Fluffy Blueberry Pancakes – Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!
Easy Buttermilk Waffles with Mixed Berry & Lemon Preserves – As fast and easy as using boxed pancake mix, but so much better! Crispy on the outside and soft & fluffy inside
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
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