Pumpkin French Toast

Go Bold With Butter

While cool evenings, colorful leaves, and cozy sweaters have me excited that fall is finally here, having an excuse to bust out a can of pumpkin puree is what’s really keeping me up at night! When better to enjoy this classic fall flavor than first thing in the morning with Pumpkin French Toast?

Fluffy bread slices quickly soaked in a spiced pumpkin batter are cooked in REAL butter until golden brown. Drizzled with Cinnamon-Maple Syrup, like in Baked French Toast, Pumpkin French Toast is at the top of my must-have fall foods list.

Pumpkin French Toast
Serves 4


2 eggs
1/4 cup milk
1/4 cup pumpkin puree
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 tablespoons butter, melted
8 slices thick-cut bread

For the Cinnamon-Maple Syrup:
2 tablespoons butter
1/4 teaspoon cinnamon
1/2 cup maple syrup


Preheat a large skillet over medium heat. In a pie pan or shallow dish, whisk together eggs, milk, pumpkin puree, brown sugar, vanilla, cinnamon and pumpkin pie spice. Generously brush skillet with melted butter, then quickly dunk both sides of each bread slice in pumpkin mixture then place on hot skillet. Cook until golden brown on one side then flip and cook until golden brown on the other. Remove to a large plate and loosely tent with foil to keep warm. Brush skillet with more butter then repeat with remaining bread.

For Cinnamon Maple Syrup:
Heat butter, cinnamon and maple syrup in a small saucepan over low heat. Stir until butter is melted and serve warm.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Louise Hogan said:

    I love pumpkin anything and I will try this. Thanks