Pumpkin French Toast

Susan Feliciano


I love making french toast with thick-sliced homemade bread that is just beginning to dry out a little.
When I was in Virginia last weekend, I bought some multi-grain artisan bread from a home bakery, and thought it would be great for french toast. I also had some pumpkin left over from another dish, and decided to join the two into one delicious recipe.
This has a delicate pumpkin flavor that is not overwhelming. Hope you enjoy it.

Featured Pinch Tips Video

★★★★★ 1 vote
10 Min
20 Min
Stove Top


5 oz
can evaporated milk
2 Tbsp
brown sugar or substitute
1/2 c
pureed pumpkin
1/2 tsp
pumpkin pie spices
loaf (or so) thick-sliced day-old artisan bread
melted butter


Step 1 Direction Photo

1Beat eggs with milk and sugar. Stir in pumpkin and spice until well blended. Pour into a large shallow dish. Heat a griddle or skillet over medium heat and brush with butter.

Step 2 Direction Photo

2Soak sliced bread in the pumpkin batter a minute or two on each side.

Step 3 Direction Photo

3Cook on griddle brushed with butter until browned on each side. Remove to plate and keep warm, covered with foil. Continue to soak bread slices a few at a time, and cook as above.

Step 4 Direction Photo

4Serve with powdered sugar or maple syrup.

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #pumpkin