Pumpkin French Toast
What’s better than regular French toast? Pumpkin French toast, of course.
Thick slices of bread coated with pumpkin, cinnamon, and brown sugar. Can you smell it from there?
I don’t make French toast that often but I recently bought an electric griddle and it was burning a hole in my front entry coat closet.
That’s where I keep my waffle maker, spiralizer, extra glass Ball jars, mini food processor, spare hand mixer, and more. Good thing I live in San Diego where we don’t need coats because I don’t have room for those.
In just minutes I had the dipping mixture for the French toast whisked together. Pumpkin puree, eggs, vanilla, lots of pumpkin pie spice, cinnamon, and nutmeg.
The milk I used was Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
I recently used it in Pumpkin Pancakes, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.
All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.
After griddling up the thick slices of French toast and drenching it with syrup, I was in comfort food heaven. The pumpkin flavor shines through without being too intense. It’s a nice change from regular French toast and perfect for fall.
The recipe makes about 8 slices and I took half and froze them. On busy mornings, I pop a slice into the toaster for my daughter and I feel good knowing she has a home-cooked breakfast but I don’t have to do any home-cooking at 7am. Score.
Pumpkin French Toast
Thick slices of French toast that are full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you'll be in comfort food heaven. The pumpkin flavor shines through without being too intense. It's a nice change from regular French toast and perfect for fall. The recipe makes about 8 slices and I took half and froze them. On busy mornings, I pop a slice into the toaster for my daughter and I feel good knowing she has a home-cooked breakfast but I don't have to do any home-cooking at 7am.
Yield: 8 thick slices
Prep Time: 5 minutes
Cook Time: about 15 minutes for griddling
Total Time: about 20 minutes
Ingredients:
3 large eggs
3/4 cup Silk Unsweetened Vanilla Almond Milk
1/2 cup pumpkin puree
2 tablespoons light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
butter, for griddle or pan and for serving
8 slices Texas toast or thick-sliced French toast bread (I used this French toast bread found at my regular grocery store; or use thick-sliced white bread or challah, day-old preferred; don't use thin, flimsy bread because it'll fall apart)
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)
Directions:
- Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you'll need it; set aside.
- In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
- Butter the griddle or skillet.
- Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it's well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
- Cook for about 3 to 4 minutes per side, or until as done and browned as desired. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits. Serve immediately with butter and maple syrup or your favorite topping. French toast is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Related Recipes
If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and TODAY, October 6, is the official release date!
There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon. Check out my KitchenAid Stand Mixer and 12 Blogger Cookbooks Giveaway!
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