Pumpkin French Toast

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Pumpkin French Toast – you know that you are just drooling at the very name of it!


The other day, I realized that I had yet to share a new pumpkin recipe so far this autumn. I determined that I needed to change that, real quick and in a hurry!

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

This recipe starts off with the usual cast members – bread, eggs, milk. But you will notice some guest stars that make this extra special! Cinnamon, nutmeg, cloves, vanilla…and pumpkin!

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

After you whisk together the ingredients for the “dip,” you’ll cook the French toast on a buttered griddle or frying pan as usual.

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

Topped with some butter and real maple syrup, this breakfast….brunch…”breakfast for dinner” … is to die for!

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

Yield: 2

Pumpkin French Toast

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Get the recipe for this autumnal dish from Cosmopolitan Cornbread

Pumpkin French Toast - if the name doesn't have you drooling, you don't have a pulse! Make this perfect autumnal breakfast for your family today.

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 2 eggs
  • 1/4 c milk
  • 1/3 c pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 5-6 slices bread
  • butter & syrup

Instructions

  1. To begin, beat together the eggs and milk in a shallow dish. When they are smooth, add in the pumpkin, vanilla, cinnamon, nutmeg and cloves. Whisk until fully combined.
  2. Heat your griddle or skillet over medium heat and melt a little butter onto the surface. (You can also use non-stick cooking spray if you prefer - but butter is my choice.)
  3. Dip a slice of bread into the mixture, turning to cover both sides. Place it on the griddle and cook for 2-3 minutes on each side until golden and cooked through. Repeat this process with all of the bread slices.
  4. Top with butter and real maple syrup.
  5. Enjoy!

Notes

This recipe generally serves two - three people (5-6 slices total). Double the recipe to make it for a whole family.

It is also a great recipe to make when you have a partial can of pumpkin left over from your holiday baking! Don't let that precious pumpkin go to waste.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 519Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 204mgSodium: 617mgCarbohydrates: 82gFiber: 5gSugar: 24gProtein: 16g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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