pumpkin french toast

filed under: Pancakes + Waffles on October 8, 2014

In all the times I have made this fabulous version of french toast, I have never once made it for breakfast.  My kids adore it (and all the pumpkin treats that fall brings) but they always seem to request it for dinner.

Which is fine with me!

Pumpkin French Toast

My husband’s brother shared some freshly made maple syrup and that is what we used on the french toast.  If you can ever splurge and use real maple syrup (no high fructose corn syrup allowed) I recommend it.

I also use a 12 grain bread in this recipe.  The main reason being that it is what we prefer to keep in the house.  But I also like how well it stands up to the pumpkin seasoning and that the small grains add some texture to the egg soaked bread.

Pumpkin French Toast

Pumpkin French Toast
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 

In all the times I have made this fabulous version of french toast, I have never once made it for breakfast. My kids adore it (and all the pumpkin treats that fall brings) but they always seem to request it for dinner.

Course: Breakfast
Cuisine: American
Keyword: Pumpkin French Toast
Servings: 8 servings
Author: Amanda Rettke
Ingredients
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 4 eggs
  • 16 pieces bread
Instructions
  1. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
  2. Dip each side of the bread and cook on a hot, greased griddle or skillet. I have mine set to 300 degrees F.
  3. Flip the bread over after approximately 2 minutes.

Adapted from 5 Dollar Dinners.

Want to know a GREAT tip for any French Toast?

Once you are done frying it, transfer to a baking sheet and bake until puffed, 8 to 10 minutes at 350 degrees. Not only does this add some life to your toast, but it also keeps it warm as you are preparing for the whole family!

This has been a lifesaver with my family of seven!

Pumpkin French Toast

If you prefer you can use all whole milk or even skim milk.  After we started drinking raw milk a few years ago, I feel like I am drinking water when I drink skim.  That is totally a matter of preference and you are welcome to make an adjustment that fits your likes.

We are a “one loaf” family, meaning that we can can easily polish off an entire loaf in one meal.  This recipe is designed to accommodate that!  If you need to halve the recipe it can be done with success.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Katrina @ Warm Vanilla Sugar says:

    So glad you shared this. It sounds like the perfect way to start the day!

  • amanda @ fake ginger says:

    Yuuuum! I can’t even remember that last time I had French toast – I need this in my life!

  • Becca says:

    Ohmigerd… pumpkin in my breakfast, for the big BIG win!

  • Kerry @ Kerry Cooks says:

    Mmm french toast for dinner – can you adopt me?!

  • Patricia says:

    How delicious! I’ll be making this. Breakfast for dinner is a big favorite in our house too!

  • Phi @ The Sweetphi Blog says:

    Love this! Breakfast for dinner is a-ok with me 🙂

  • Katie says:

    Oh this sounds absolutely delish! Perfect for the start of fall

  • Tiffany says:

    Sadly couldnt read the recipe. Advertisment right over the top with no way to “x” out of it😡

    • Amanda Rettke says:

      I’m so sorry. It’s getting fixed ASAP!

  • Cooking says:

    You mention that you use homemade maple syrup? Do you have a recipe for that?

  • Leyona Wangari says:

    In kenya, we don’t have the pumpkin pie spice , what other spice can one substitute it with?

  • Don't Pass on Dessert!