Deliciously prepared Pumpkin French Toast topped with maple syrup and cinnamon.

Pumpkin French Toast

ByOlivia Carter
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Why Make This Recipe

Pumpkin French Toast is a delightful twist on the classic breakfast favorite, perfect for autumn mornings or any time you crave something warm and cozy. This recipe combines the rich flavors of pumpkin and warm spices, making it not just delicious but also comforting. Plus, it’s easy to prepare, and you can customize it to fit your dietary needs. Whether you’re hosting a brunch or just treating yourself, this recipe is sure to impress!

How to Make Pumpkin French Toast

Ingredients

  • 1/3 cup pumpkin puree
  • 1/4 cup regular or non-dairy yogurt (option to use 2 eggs instead)
  • 1 cup unsweetened oat or almond milk (option to use regular milk or cream)
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp maple syrup (optional)
  • 1 loaf regular or gluten-free bread (about 16 slices)
  • Regular or vegan butter for frying
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • Cinnamon, powdered sugar, maple syrup for serving

Directions

  1. In a large bowl, mix together the pumpkin puree, yogurt (or eggs), oat or almond milk, vanilla extract, pumpkin pie spice, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir until well combined.
  2. Heat a skillet or griddle over medium heat and add a little butter to coat the pan.
  3. Dip each slice of bread into the pumpkin mixture, ensuring both sides are coated. Allow any excess to drip off.
  4. Place the coated bread slices onto the hot skillet. Cook until golden brown on one side, about 3-4 minutes, then flip and cook for another 3-4 minutes on the other side.
  5. Repeat with the remaining bread slices, adding more butter to the skillet as needed.
  6. Serve hot, topped with dusting of powdered sugar, a sprinkle of cinnamon, and a drizzle of maple syrup.

How to Serve Pumpkin French Toast

Serve Pumpkin French Toast warm, topped with a light dusting of powdered sugar and a drizzle of maple syrup. You can also add fresh fruits like sliced bananas or berries for extra flavor. A dollop of yogurt on the side adds a nice creaminess too!

How to Store Pumpkin French Toast

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or toaster until heated through. You can also freeze the cooked French toast slices for up to 2 months. Thaw and reheat when ready to serve.

Tips to Make Pumpkin French Toast

  • For a richer flavor, use cream instead of non-dairy milk.
  • If you’re making it for a crowd, keep the cooked French toast warm in the oven at low heat until ready to serve.
  • For added crunch, sprinkle chopped nuts over the top before serving.

Variation

Feel free to experiment with different spices! You can add cardamom or allspice for a unique flavor. Also, try using different types of bread like brioche or challah for a sweeter taste.

FAQs

Can I make this recipe vegan?
Yes! Simply use non-dairy yogurt and oat or almond milk, and you can skip the eggs as well.

Can I use fresh pumpkin instead of canned?
Yes! If you have fresh pumpkin, roast and puree it for a homemade option.

What else can I serve with this French toast?
You can serve it with whipped cream, caramel sauce, or even a scoop of ice cream for a fun dessert twist!

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Pumpkin French Toast

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on the classic breakfast favorite, combining rich pumpkin flavors and warm spices, perfect for autumn mornings.

Ingredients

  • 1/3 cup pumpkin puree
  • 1/4 cup regular or non-dairy yogurt (option to use 2 eggs instead)
  • 1 cup unsweetened oat or almond milk (option to use regular milk or cream)
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp maple syrup (optional)
  • 1 loaf regular or gluten-free bread (about 16 slices)
  • Regular or vegan butter for frying
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • Cinnamon, powdered sugar, maple syrup for serving

Instructions

  1. In a large bowl, mix together the pumpkin puree, yogurt (or eggs), oat or almond milk, vanilla extract, pumpkin pie spice, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir until well combined.
  2. Heat a skillet or griddle over medium heat and add a little butter to coat the pan.
  3. Dip each slice of bread into the pumpkin mixture, ensuring both sides are coated. Allow any excess to drip off.
  4. Place the coated bread slices onto the hot skillet. Cook until golden brown on one side, about 3-4 minutes, then flip and cook for another 3-4 minutes on the other side.
  5. Repeat with the remaining bread slices, adding more butter to the skillet as needed.
  6. Serve hot, topped with dusting of powdered sugar, a sprinkle of cinnamon, and a drizzle of maple syrup.

Notes

For a richer flavor, use cream instead of non-dairy milk. Keep the cooked French toast warm in the oven at low heat until ready to serve. Experiment with different spices or bread types for varied flavors.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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