Pumpkin French Toast


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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).

Pumpkin French Toast | Cooking Classy

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 Classy

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Pumpkin French Toast

5 from 1 vote

My favorite fall french toast! Bread slices are soaked in a simple pumpkin and spice egg mixture then cooked on a griddle until perfectly golden brown.

Servings: 9 slices
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  1. 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.
  2. 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.
  3. Recipe Source: Cooking Classy
Course: Breakfast
Cuisine: American
Keyword: Pumpkin French Toast
Author: Jaclyn
Pumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking ClassyPumpkin French Toast | Cooking Classy


  • Vanessa: This looks amazing. We’re BIG on french toast in our house, so finding new recipes for it is always great! October 16, 2017 at 5:42pm Reply

  • Lauri: This french toast is delicious. I make these for my granddaughters all the time and they love them. I usually make them with french bread. They also freeze really well and heat up in the toaster easily. Thanks for a great recipe. September 4, 2017 at 1:38pm Reply

    • Jaclyn: Thanks for reporting back! September 5, 2017 at 12:43pm Reply

  • Summer: I have a food blog of my own, and last night I tried out this recipe. It was fantastic! I shared the link to this post on my own post in order to give you proper credit. I was really impressed with this recipe! October 16, 2016 at 2:32pm Reply

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

    • Mari: Puede usar batata probablemente, u otro tipo de calabaza. September 25, 2016 at 12:52pm 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

    • Jacelyn: I freeze french toast alllll the time. I usually just microwave them for a minute or so depending on how many pieces — it makes for a yummy breakfast even on mornings when I’m running a bit late :> November 22, 2016 at 6:30am 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

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

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