Pumpkin French Toast

08.23.2014

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Pumpkin French Toast | Cooking Classy Can you really ever have too many pumpkin recipes? When Fall is just around the corner, I definitely don’t think you can. Especially when it’s a decadent yet simple breakfast like this! This French toast, like all other French toast recipes, is so easy to make. My whole family loved it and I love the added nutrition the pumpkin gives. If you really wanted to splurge you could cover them with chocolate, caramel sauce and whipped cream for a serious breakfast treat, or if you wanted to make it a bit healthier you could use wheat bread (and take it easy on the syrup). You can use pretty much any kind of white bread with this recipe as long as it isn’t like that flimsy, delicate sandwich bread you get at the store. You know the kind that when you barely touch it it smashes down to nothing. I’ve never been a fan of that bread, and it especially doesn’t work well for French toast. If using fresh bread for this recipe, I recommend using a loaf that is a day or two old as it will absorb the custard mixture better (and it won’t end up soggy). Enjoy the last few weeks of summer, and get ready for Fall by making this delicious Pumpkin French Toast. Enjoy! Pumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking Classy

Pumpkin French Toast

Yield: About 9 slices

Pumpkin French Toast

Ingredients

  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 Tbsp packed light-brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 9 slices Texas toast (or other white bread such as Challah or French bread)
  • Butter, for griddle

Directions

  • Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined. Pour into a shallow dish.
  • Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/08/pumpkin-french-toast/

Pumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking Classy

65 comments

  • Katrina @ Warm Vanilla Sugar: Never too many pumpkin recipes!! This french toast is pure gold! August 23, 2014 at 1:24pm Reply

  • Laura (Tutti Dolci): Absolutely gorgeous, this French toast is just what I’m craving! August 23, 2014 at 2:14pm Reply

  • Averie @ Averie Cooks: This looks like pure comfort on a platter! LOVE it! I can only imagine how good your house smelled, too! Pinned of course :)

    And seeing your griddle, okay I think I have to cave and get one. For pancakes and such, I know it’s the best and would really help me not mutilate them as much :) Do you love yours and if so, do you recall the brand? August 23, 2014 at 2:19pm Reply

    • Jaclyn: Thanks so much for all the pins! You’re the best!!
      I have this griddle here: http://m.macys.com/shop/product/presto-7046-griddle-the-big-griddle?ID=147509 I really like it. I debated on getting that or the All Clad but I like that this one is thinner and not so bulky plus it has a huge surface area so you can cook more at once. It’s also nice that it’s like a 6th the cost. The one downfall of griddles is finding a place to store them. August 23, 2014 at 9:00pm Reply

      • Averie @ Averie Cooks: Thanks for this info!! I just did a few google searches after seeing your link and between this one and the All-Clad which is 6x the price, this is a no-brainer. It seems to get great reviews on Macy’s, Target, Amazon, etc. so I just ordered it with a few cookbooks I wanted from Amazon :) Late night shopping is always better than editing! I don’t need more crap to store but I need this! September 1, 2014 at 3:05am Reply

        • Jaclyn: I hope you love it :)! I’m the worst with late night shopping, isn’t it the best time to shop? September 1, 2014 at 5:23pm Reply

  • Kristine @ Kristine’s Kitchen: Bring on the pumpkin! I am ready! Now I know what I’m making for breakfast tomorrow morning! :) August 23, 2014 at 3:39pm Reply

  • Stephanie @ Eat. Drink. Love.: This is one perfect breakfast! I’m so ready for pumpkin! August 23, 2014 at 11:31pm Reply

  • Lauren: This looks amazing. You’re right, you can never have too many pumpkin recipes! I can’t wait to try this. August 24, 2014 at 7:59am Reply

  • Cate @ Chez CateyLou: Never too many pumpkin recipes! This French Toast looks delicious – I love how simple yet special it is! August 24, 2014 at 4:52pm Reply

  • Emily of Sugar Plum: I can’t wait to make this! Perfect for fall! August 24, 2014 at 7:38pm Reply

  • Jesse: OMG, this recipe is definitely worth postponing my trip back to Skinny Bitch Island! :-) September 1, 2014 at 6:37pm Reply

  • FoodFlav: My Breakfast will change from today :), Can’t wait to try this new pumpkin French Toast,

    Thanks for the recipe, looks pretty easy to try on. September 8, 2014 at 5:21am Reply

  • Kat: This looks amazing!

    Question: Do you think it would still work if eggs were omitted? September 10, 2014 at 9:07am Reply

    • Jaclyn: I think the eggs are a must without them you’d probably just end up with soggy bread :). September 28, 2014 at 12:40am Reply

  • Michele: You gotta have this for Giuseppe September 12, 2014 at 5:39am Reply

  • Courtney: Do you think you could substitute the pumpkin puree and spices with canned pumpkin pie mix?

    TIA September 14, 2014 at 7:57pm Reply

    • Jaclyn: That would probably be okay, I’d leave the sugar out though too. October 15, 2014 at 10:29pm Reply

  • Janna: This. Was. Amazing. :) September 17, 2014 at 8:47am Reply

    • Jaclyn: I’m so glad you thought so Janna! Thanks for your comment! September 17, 2014 at 10:41am Reply

  • Liz: You have a beautiful page!! I did a random search for pumpkin french toast and stumbled on your page. In a recipe page, presentation is everything to me. I will give these a try this week. Thanks for posting such a great recipe! I love pumpkin so very much! September 17, 2014 at 8:11pm Reply

    • Jaclyn: Thanks SO much Liz! xoxo September 29, 2014 at 2:29pm Reply

  • Liz: This was so super yummy, it’s insane. Thanks for sharing the recipe with us! September 18, 2014 at 10:46am Reply

    • Jaclyn: I’m so happy to hear you liked it Liz! Thanks! September 19, 2014 at 2:40pm Reply

  • Alyssa: I just made this using some fresh brioche and it was amazing. I will definitely be making this recipe again. Thank you! September 21, 2014 at 9:23am Reply

    • Jaclyn: Sounds delicious with the brioche! That’s probably what I would have used but it’s impossible to find where I live and I didn’t have time to make a loaf. I’m so glad you liked it Alyssa! Thanks for leaving a comment! September 21, 2014 at 12:17pm Reply

  • Bridget: Just made this and it was awesomely delicious! I was surprised that it turned out looking as good as the ones in the picture. I’m planning to use this recipe for when company comes over, just to show off hehe :) September 21, 2014 at 1:05pm Reply

    • Jaclyn: I’m happy to hear you liked the recipe Bridget! Thanks for your comment! September 22, 2014 at 10:17pm Reply

  • yanique: Thank you for sharing the wonderful recipe i love it and will be making more. i also shared it on my blog so that more people can see this. thank you October 4, 2014 at 8:12pm Reply

  • Britt: Can you do this without milk? October 4, 2014 at 8:42pm Reply

    • Jaclyn: You can use any kind of milk almond, rice etc I might not use coconut though just because of the flavor. October 4, 2014 at 9:03pm Reply

  • Liz J: We made this with cinnamon swirl bread… yummy! October 11, 2014 at 8:37am Reply

  • John: can you prepare the night before and bake in the oven the next morning?? October 17, 2014 at 7:45pm Reply

    • Jaclyn: That should be just fine, I’d love to try it that way too! November 6, 2014 at 10:10pm Reply

  • Jennifer: Just found you and this amazing recipe! My kids helped me make it last weekend for brunch and we tripled it today again to freeze :-) We used GF bread, coconut palm sugar, and unsweetened almond milk to adjust for GF, dairy-free, refined sugar free then cooked it with coconut oil. AMAZING!!! Thanks so much!!! October 19, 2014 at 10:59am Reply

  • Jeannette: Canned pumpkin does work,and I just wanted to say,”What an Amazing recipe” !!!Thanks October 21, 2014 at 5:30am Reply

    • Jaclyn: I’m so glad you liked the recipe Jeannette! October 21, 2014 at 6:56pm Reply

  • Sandy: These were awesome! I couldn’t get them off the griddle fast enough for my kids to eat! October 23, 2014 at 6:30pm Reply

  • Robyn B.: Excellent recipe, super easy and worth the wait! The only variation I made was I added 1/4 tsp of ground cloves instead of the ginger (I was out of ginger)! But the results were amazing! And I actually got 12 pieces of pumpkin French toast out of this recipe. A must! October 25, 2014 at 8:32am Reply

  • Valued Customer: Absolutely freaking delicious!! I even cut the sugar back to 1 Tbsp and it was great. Making it again this weekend. There were leftovers for me to take to work the next day, (I work 12 hour shifts), and everyone at work commented on how good it smelled. :) November 2, 2014 at 5:55am Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for your review! November 2, 2014 at 10:34am Reply

  • Julie May, PhD: Hi –
    I saw you comment on Jane Wang’s board with your pumpkin french toast. I have had this unfortunate thing happen hundreds of times, where someone either photoshops out my watermark, or uses my work regardless of the watermark being there. (big frowny face!) :(

    Just wanted to suggest that you may start putting your watermark on each of your published photos in efforts to protect your work. This sort of thing is completely out of control. And even when they do give you a “follow the link for full instruction,” these people are making LOTSA money off of the work of the people who actually took the time to make, photograph, and post the blog. It’s just awful.

    Anyway. Just take that for what it’s worth.
    Take care,

    Julie May, PhD
    MenuMusings, Inc November 5, 2014 at 4:30am Reply

    • Jaclyn: I know, I’m torn I started doing it somewhere along the way and I just didn’t like the look of it, I felt it took away from the photo, and even then I still had people stealing my work without crediting. I wish there were some way to stop it. November 5, 2014 at 10:03am Reply

  • Marianne: Thank you so much for sharing! I gave it a try and it was absolutely wonderful! November 5, 2014 at 6:33am Reply

    • Jaclyn: I’m so happy to hear you enjoyed it Marianne! Thanks for your review! November 5, 2014 at 10:01am Reply

  • Lupe: This recipe was absolutely delicious! I made if for my kids and they loved it. I used bakery white bread (without preservatives, of course) and they gobbled it right up. For my own I used Ezekiel bread, for a healthier version. We used real maple syrup. Thanks for sharing! I’m now following you on Pinterest! November 5, 2014 at 7:16am Reply

    • Jaclyn: I’m so glad your family enjoyed this french toast Lupe! Thanks for following me on Pinterest! November 5, 2014 at 10:00am Reply

  • Sandy: Just made it and it was delicious with Challah bread! I recently found out that I LOVE pumpkin and your recipe was so easy Thanks for sharing, I will make this again and again! November 11, 2014 at 8:21am Reply

  • Tami: Delicious French toast however we couldn’t taste any pumpkin… November 11, 2014 at 11:39am Reply

  • rose: I just made this recipe using that awful, good for nothing sandwich bread… hehe. They were delicious! I do, however, toast my bread just to get it a little stiff and then toast it again right before serving on a plate. I think it helps. Especially since I cook them on a skillet 2 at a time like some cave woman. Thanks for the recipe! Happy holidays! =) November 16, 2014 at 9:38am Reply

    • Jaclyn: Thanks for the tip, I’ve set bread out to dry a little before if it isn’t very old but never tried toasting. I’m so glad you liked it! November 16, 2014 at 10:03am Reply

  • Christin: I finally got a chance to make it and it was delicious!
    Thank you for sharing the recipe! :) November 20, 2014 at 9:34am Reply

    • Jaclyn: I’m so glad you liked it! November 20, 2014 at 10:11am Reply

  • Nancy Loring: I am a breakfast waitress and I am going to give this recipe to the cook. This would make a great special and also I would be able to try some without having to make it. November 26, 2014 at 10:45am Reply

  • Olguita Nieves: I did it this morning and it was deliceious. Thank you December 6, 2014 at 12:07pm Reply

  • Sania: Thank you for sharing this recipe, i tried it yesterday and it was really great, awesome taste. Again thank you :) June 4, 2015 at 4:19am Reply

    • Jaclyn: I’m so glad yo enjoyed this french toast Sania! Thanks for coming back to leave a comment! June 4, 2015 at 6:10pm Reply

  • FRANCIS LAVANDERO: Senvillamente maravillosas y fáciles de hacer. Gracias por simplificar nuestras vidas y agradar a la familia. July 8, 2015 at 8:20am Reply

  • Lia Ramirez: This recipe is soooo goood!!!!! I used Brioche and added caramelized bananas on top. Heavenly! September 20, 2015 at 7:28pm Reply

  • Jen: Such a great recipe! But whenever I make french toast it always ends up mushy on the inside. How can I avoid this? I thought about baking it to make it more crispy. Thoughts? November 1, 2015 at 5:53am Reply

  • Deb Morreale: Just made this for breakfast. Yum!!!
    Great recipe!! November 1, 2015 at 8:30am Reply

  • Crystal: I can’t wait to try this. Sharing on my Best of Fall roundup. Looks so good! August 17, 2016 at 9:34pm Reply

  • Issia: I cant wait to make this recipe!

    Question: Can I make a bunch and freeze it? How would you reheat it? September 18, 2016 at 5:22pm Reply

  • Jpaz: Puedo usar algo que reemplaze el pure de calabaza. Por favor ayudeme September 22, 2016 at 10:58pm Reply

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