Pumpkin French Toast
This delicious Pumpkin French Toast recipe is quick, easy, and filled with warm pumpkin spice flavors that will delight your whole family! Whether for a cozy Saturday morning or a festive Christmas breakfast, this perfect fall breakfast is sure to be a hit with the entire family!
Servings: 4 servings
Ingredients
Pumpkin French Toast
- 2 large eggs
- ¼ cup milk
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 8 slices brioche bread
- 1-2 tablespoons salted butter
- chopped pecans (optional)
- honey or syrup for serving
Whipped Pumpkin Butter
- ½ cup salted butter softened
- ⅓ cup pumpkin puree
- 3 tablespoons honey
- ½ teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
For the Pumpkin French Toast
- In a large bowl, whisk together the egg, milk, pumpkin, pumpkin pie spice, cinnamon, and brown sugar until well combined.2 large eggs, ¼ cup milk, ¼ cup pumpkin puree, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, 2 tablespoons brown sugar
- Preheat a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt.1-2 tablespoons salted butter
- Working in batches, dip each slice of brioche bread into the pumpkin mixture, allowing it to soak for a few seconds on each side.8 slices brioche bread
- Place the soaked bread onto the preheated skillet or griddle and cook for about 2-3 minutes on each side until golden brown and cooked through. Add remaining butter and continue to dip and cook the french toast until is has all been cooked. Keep finished slices warm in a warm oven until ready to serve.
- Remove the french toast from the skillet and serve with a dollop of whipped pumpkin butter. Garnish with chopped nuts and drizzle with honey or syrup before serving.chopped pecans, honey or syrup
For the Whipped Pumpkin Butter
- In a mixing bowl, beat the room temperature butter until smooth, about 3 minutes on medium speed.½ cup salted butter
- Add the pumpkin puree, honey, vanilla extract, and pumpkin pie spice to the bowl.⅓ cup pumpkin puree, 3 tablespoons honey, ½ teaspoon pure vanilla extract, ½ teaspoon pumpkin pie spice
- Continue beating the mixture until all the ingredients are well incorporated and the texture is creamy, approximately 3 minutes on high speed. If mixing by hand, it may take double the time. Set aside or refrigerate until ready to use.
Notes
Storage & Make Ahead
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Freeze slices in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Reheat: Thaw in the refrigerator overnight if frozen. Reheat in a skillet, toaster oven, or microwave.
- Make Ahead: Prepare the custard mixture and soak the bread the night before. Store soaked bread in an airtight container in the refrigerator and cook in the morning. You can also make the whipped pumpkin butter ahead of time and store it in individual serving-sized containers for convenience.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
