Pumpkin French Toast

Pumpkin French Toast — This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!

three slices of Pumpkin French Toast topped with butter and maple syrup

Homemade Pumpkin French Toast Recipe

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 calories per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often. All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

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.

This homemade french toast makes about eight 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.

spearing a stack of Pumpkin French Toast with a fork

What’s in Pumpkin French Toast? 

For this homemade french toast recipe, you’ll need:

  • Eggs
  • Silk Unsweetened Vanilla Almond Milk
  • Pumpkin puree
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Pumpkin pie spice
  • Cinnamon 
  • Ground nutmeg
  • Butter
  • Texas toast
  • Maple syrup (for serving) 

pouring maple syrup onto Pumpkin French Toast 

How to Make Pumpkin French Toast

Pumpkin french toast couldn’t be easier to make! Simply whisk together the dipping mixture and dunk each slice of Texas toast into it. Give it a good 30 seconds on either side so the bread has enough time to soak it up. 

Butter your pre-heated skillet and cook each piece of french toast for roughly 3 to 4 minutes per side. Try not to flip the french toast too much, otherwise it won’t become golden and crisp on the outside. 

Serve the pumpkin french toast immediately with maple syrup and dig in! 

What’s the Best Bread for French Toast?

I used this thick French toast bread from my local grocery store, but any thick-sliced white bread will do. Think: challah, brioche, and french bread. If possible, use day-old bread (it’s less likely to fall apart in the dipping mixture if it’s a little stale). 

How to Freeze French Toast

This pumpkin french toast can easily be frozen. You’ll first need to let it cool to room temperature, then place the slices on a baking tray and freeze. Once frozen, seal the french toast in a freezer bag. (Freezing it first on a baking tray prevents the french toast from getting squished in the bag!). 

stack of homemade french toast on white plate

Tips for the Best French Toast

Make sure to use pure pumpkin puree for this homemade french toast recipe and not canned pumpkin pie filling. Pumpkin pie filling will give this pumpkin french toast a completely different flavor. 

If you don’t have almond milk on hand, you can use another milk instead. Any milk, dairy or non-dairy, will work for this recipe. Just make sure that whatever you’re using is unsweetened. 

And if desired, you can play around with the spices in this french toast recipe. Add more pumpkin pie spice to really amp up the pumpkin flavor, or add a dash of other warming spices like ginger or cloves. 

Pumpkin French Toast - Don't even think about skipping breakfast when you can have this! It's fast, easy, and packed with pumpkin flavor!!!

Pumpkin French Toast

Pumpkin French Toast

This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!

Yield: 8 slices
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 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*
  • Maple syrup, for serving


    1. 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.
    2. In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
    3. Butter the griddle or skillet.
    4. 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.
    5. 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.
    6. Serve immediately with butter and maple syrup or your favorite topping.
    7. 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.


*You need to use thick-cut white bread for this recipe, preferably something that's a day old. Brioche, challah, and french bread would all work too.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 283mgCarbohydrates: 53gFiber: 2gSugar: 32gProtein: 7g

More Homemade French Toast Recipes: 

Overnight Caramel French Toast Casserole – EASY, soft, tender, and decadent French toast that’s coated in caramel sauce!! Assemble it the night before and wake up to an amazing breakfast or brunch that everyone will ADORE!

Croissant French Toast — The French toast would be perfect on a holiday morning because it just feels and tastes more special than regular French toast but it’s so easy to make and you can easily adjust the yield.

Overnight Syrup-On-The-Bottom French Toast – Assemble it the night before and wake up to AMAZING French toast the next morning!

Baked Bagel French Toast with Maple Glaze — This fast, easy, no-flipping, no-stovetop-babysitting, baked French toast is soft, chewy, moist, and tender.

Baked French Toast Muffins — The French toast is slightly chewy and lightly crisped on the outside, and remains soft in the interior! 

Cinnamon Sugar French Toast Sticks — These are sweet enough that you don’t ‘need’ maple syrup, but I view dunking as mandatory.

Chocolate Peanut Butter Banana-Stuffed French Toast — If you’re looking for an easy yet decadent comfort food breakfast, brunch, or breakfast-for-dinner recipe, make this.

This conversation is sponsored by Silk. The opinions and text are all mine.

69 comments on “Pumpkin French Toast”

  1. I’ve made this recipe for several falls now to take on the flavors of autumn and it never disappoints! Super yummy and sneaks in veggies for the kids which is always nice😉 thank you for sharing! We love it!😄

    Rating: 5
  2. It only took me 4 years to try this! It made a great brinner last week. I left out the sugar as the french toast was covered with sweet stuff and no one missed it. Loved the spices and I can pretend I increased the health of my family with the addition of pumpkin, right???

  3. I made these today. Tasted like normal French toast. I was hoping for much more of a pumpkin flavor, but that did not happen with this recipe.

  4. Averie, such gorgeous photographs as always and I can never think of making pumpkin french toast!Genius recipe!

  5. Oh my god Averie this pumpkin french toast is INCREDIBLE. I totally am obsessed with the bright colour of it! Wish I was waking up to a stack smothered in maple syrup tomorrow morning.. I just have to recreate the recipe. Pinned!

  6. Oh myyyy laaaawd!!
    Girl I just can’t even type halfbeakshsjsisus
    Just wow! and yeah to the coat closet. What coat? Who needs coats when appliances make everything warmer ;)
    So glad I found you!
    And thank you for pinning my Churro Blondies to your pinterest board. I felt honoured beyond honoured Xx

    • You don’t have to thank me! But you’re welcome! I pin sooo much stuff…and I try to pin a variety and when I see blondies (one of my fave things ever), that’s an easy recipe to pin :)

  7. I love that this recipe uses almond milk! And of course, that it’s made with pumpkin. :)

  8. Wow, this looks absolutely DIVINE! I was just recently thinking of making french toast but now I know what to do to take it to the next level. ;) Thanks so much for the recipe!


  9. I am loving this idea. I don’t know why I haven’t had it before. I need to get my hands on some good bread before the weekend.

  10. I love how you still have pumpkin recipes coming even after publishing a pumpkin cookbook…keep them coming!!!!..I’ve never tried pumpkin French toast but it looks so good and I love that you can put the extras in the freezer for busy days.

  11. This looks so good I’m almost licking my screen :) Pumpkin needs to go in everything! I know what you’re talking about with your closet being full of unused appliances… I have that cabinet where my juicer, waffle iron, blue and green ball jars and I don’t even know what else are collecting dust most of the year…

  12. We SO do not have enough pumpkin in our baking here in Australia! This pumpkin french toast sounds AMAZZING! You dazzle me every time.

  13. Ahh, I was wondering how the pumpkin was going to get into the non-pumpkin bread. It goes into the french toast dipping liquid! Brilliant :)

  14. Oh my gosh, this looks incredible! I need to figure out how to make this without eggs.

  15. PUMPKIN! Hell yes! These look so amazingly delicious! (and all of those other pumpkin recipes look incredible as well.) I think recipes like this are the reason I love fall so much.

  16. So it’s not quite as weird as using the entry closet, but I do use what is supposed to be our pantry (like filled with food), is actually my baking closet filled with a zillion types of flours, spices, sugars, baking trays and all the colors of sprinkles and cupcake holders ever created.

    I am slightly jealous that you live in a climate where you don’t need a coat! I moved to Minnesota a year ago and it’s already starting to get cold..not ready for another winter here yet ha!

    Thanks for the recipe and I’m planning on including it in a pumpkin round-up on Lifehack if that’s okay! :)

    • I GREW UP IN MN!!! I went to college there and got out of there when I graduated and will NEVER live in weather like that as long as I shall live. Oh boy, I paid my dues :)

      Feel free to include in your Lifehack roundup.

      And I love your re-purposed pantry as well!

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