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.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 3
  • 5 oz
    can evaporated milk
  • 2 Tbsp
    brown sugar or substitute
  • 1/2 c
    pureed pumpkin
  • 1/2 tsp
    pumpkin pie spices
  • 1
    loaf (or so) thick-sliced day-old artisan bread
  • ·
    melted butter

How to Make Pumpkin French Toast


  1. Beat 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.
  2. Soak sliced bread in the pumpkin batter a minute or two on each side.
  3. Cook 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.
  4. Serve with powdered sugar or maple syrup.

Printable Recipe Card

About Pumpkin French Toast

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

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