Are you looking for a fun way to use up some extra pumpkin puree? Maybe you just want a batch of French toast with a delicious Fall twist. Here’s a breakfast recipe your family will love. Pumpkin Pie French Toast is perfect for brisk Fall mornings.
This pumpkin pie French toast is scrumptious and easy to make for breakfast or brunch. Just whisk the ingredients like you would any french toast and heat up the griddle. Get ready for a very special flavorful indugence. Yum!
Need a company breakfast or brunch? Put this on your menu. Pumpkin pie French toast is a great conversation starter. Believe me people will ask how you made this delicious recipe.
Pumpkin pie French toast reinvents french toast in a wonderful way. Boring old French toast turns into a Fall flavor sensation. It’s a fun breakfast to share with friends and loved ones.
I’ve made this recipe several times. It’s always a hit with the family. It really does taste a bit like pumpkin pie. And with all the serving suggestions there is no doubt you have french toast on your plate. Try this recipe with bacon on the side for a nice counterpoint to this sweet, eggy toast.
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Pumpkin Pie French Toast Recipe:
This recipe is incredibly easy which makes it a great choice for a large crowd breakfast. When you’re having overnight guests this is a quick impressive special breakfast.
- Get out your favorite non-stick griddle and set the temperature to medium.
- Whisk up the pumpkin pie french toast batter.
- Dip the bread on both sides and plunk it onto the griddle. This French toast coating is really thick .
- Give the toast about 5 minutes a side to cook completely. You will want to lift the edge of your toast up and check before you flip it. When it’s golden brown flip it with a sharp spatula and cook it on the other side.
- Stack those sweet slabs of toasted pumpkin pie bread on a plate! They are ready to serve.
- We love our pumpkin pie french toast with a bit of butter and a sprinkling of powdered sugar.
- Top it off with a Nice slide of pure Maple syrup right down the middle of the stack. Nothing compares to the flavor of pure Maple syrup. Do NOT buy a cheap sugar water syrup for this recipe. I’m watching you…
- The first time I made this recipe I was out of whipped cream and used my homemade Greek yogurt as a topping. It’s a very mild, creamy and thick yogurt without the tangy flavor of store bought because I strain mine a really long time. It tasted Quite good! My family is used to me doing weird things like this. They are very tolerant of me 🙂
- If you are feeding a picky group and have extra whipped cream leftover from this recipe whip it up and dollop a bit on top for pure decadence. And then, of course, you could replace the Maple syrup with Homemade Buttermilk Caramel Sauce to really take it over the top. Yummy!
All the extra touches really do add a lot of yum to this meal. However if you eat this pumpkin pie french toast plain, it’s still good!
To make the slices pretty on a plate I cut the cooked slices of toast diagonally and stack them with a bit of each slice exposed so all the yummy extras are on every slice. So good!
How would you enjoy this meal? Let us know your thoughts in the comment section. We love input from our readers.
232 Calories / Serving
- 6 large eggs
- 2 Cups Pumpkin Puree , fresh or canned
- 11/2 tsp. Pumpkin Pie Spice
- 1 Cup Heavy Cream
- 1/2 Cup Pure Maple Syrup
- 12 slices bread
- Set Griddle to medium heat
- Whisk eggs, pumpkin puree, spices, cream, and maple syrup together in a medium bowl.
- Pour the batter into a shallow bowl wide enough to lay the bread slices into (The bread will float on the batter)
- Once the bread is coated on one side, flip the bread over with a fork or spatula and coat the other side.
- Move the bread slice to the griddle carefully so it doesn't break. I use a fork or spatula to help support the slice.
- Repeat until the griddle is full of battered bread slices.
- Cook the bread slices until golden (about 5 minutes but check them). Flip the slices over and cook on the other side until golden.
- Remove the cooked toast to a serving plate and garnish as desired.
Amount Per Serving:Calories: 232
This recipe was originally published September of 2014. It’s a favorite of ours. I polished it up and reposted this delicious Fall breakfast for a fresh new look.
The Mayo Clinic published this interesting read about eggs and cholesterol. There is so much to learn about nutrition.