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Pumpkin French Toast

Servings 15 -20 slices


  • 3/4 cup milk
  • 3 eggs
  • 1/2 cup canned pumpkin pure NOT pumpkin pie filling
  • 1 tbs brown sugar
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 15-20 slices of bread
  • powdered sugar - optional
  • maple syrup - optional


  • In a large bowl, whisk all ingredients together until everything is combined. You may have to re-whisk in between each dip because the spices will rise to the top.
  • Heat a large skillet or griddle to medium-low heat and spray with cooking spray or use butter.
  • Once pan is hot, dip slices of bread on each side quickly and depending on your pan fit them accordingly without over-crowding because this may make it difficult to flip. Let them cook on each side for about 2 minutes each or until they are lightly browned. Remove and place them on a plate or a wire rack while you finish preparing the rest. Depending on the size and thickness of bread you use, you may get more or less than I did. The bread I used is rather small, so I got more out of my batter.
  • When all of your batter is used, serve the french toast warm with maple syrup and sprinkle powdered sugar on top.
  • French toast will stay fresh for up to 2 days stored in an airtight container in the refrigerator. Heat them up for about 30 seconds in the microwave.