Pumpkin French Toast

This pumpkin French toast is the perfect fall breakfast! Cinnamon fills it with warm, spiced flavor, and a drizzle of maple syrup takes it over the top.

Pumpkin French Toast

This pumpkin French toast is the perfect fall breakfast! It’s crisp and golden brown on the outside, moist and tender in the middle, and packed with pumpkin flavor the whole way through. It’s super easy to make, so you could whip it up on a weekday, but I especially love it on the weekends, when I can sit back, relax, and savor it.

Just like it does in baking recipes, pumpkin puree makes a great egg replacer in this recipe, creating a rich, custard-like mixture to coat the thick slices of bread. As a result, this pumpkin French toast is totally vegan, but I think you’ll love it whether you’re vegan or not! No offense to classic French toast, but in the fall, this pumpkin French toast recipe is my #1 breakfast pick.

Pumpkin French Toast Recipe ingredients

Pumpkin French Toast Recipe Ingredients

Here’s what you’ll need to make this delicious pumpkin French toast:

  • Bread – Whenever you’re making French toast, the quality of your bread is key. Look for a nice loaf of sourdough, ciabatta, or French bread, and slice it into thick slabs. Day-old bread is ideal, as it will really soak up the pumpkin mixture. Whatever you do, steer clear of thinly sliced sandwich bread.
  • Pumpkin, of course! Use canned purée, or make your own.
  • Almond milk – It loosens the rich pumpkin spice mixture. If you don’t have almond milk on hand, my homemade oat milk (or cow’s milk) would be a fine substitute.
  • Cinnamon and nutmeg – For warm pumpkin spice flavor. A dash of pumpkin pie spice would be great here too!
  • Maple syrup – Add a tablespoon to the custardy pumpkin mixture. Then, serve the French toast with more syrup on top!
  • Sea salt – Don’t skip it! It makes the sweet, spiced flavors pop.

In a mixing bowl, stir together the pumpkin puree, almond milk, spices, maple syrup, and salt. Then, pour the mixture over your slabs of bread. Use your hands to slather it all over, and cook!

Find the complete recipe with measurements below.

Hands pouring pumpkin batter over sliced bread

Pumpkin French Toast Serving Suggestions

I love to serve this pumpkin French toast simply, with a big drizzle of maple syrup, but it’s also fantastic with all sorts of seasonal toppings. Add toasted almonds or pecans, Greek yogurt, diced fresh apples, or the stewed apples from this apple crumble recipe. For a more decadent breakfast, pile it with whipped cream or coconut whipped cream and a dusting of powdered sugar.

Enjoy this recipe as a meal on its own, or pair it with something savory for a heartier brunch. I often serve it alongside sunny-side-up eggs, a breakfast casserole, or a veggie frittata. For more delicious brunch ideas, check out this post!

Pumpkin French Toast on plates with silverware

More Favorite Pumpkin Recipes

If you love this pumpkin French toast, try one of these tasty pumpkin recipes next:

Craving something savory? Make this Curried Pumpkin Soup!


5.0 from 1 reviews

Pumpkin French Toast

 
Prep time
Cook time
Total time
 
This pumpkin French toast is the ultimate fall breakfast! Pumpkin puree replaces the eggs that you'd find in traditional French toast, so this recipe is totally vegan. Use gluten-free bread to make it gluten-free.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • 8 slices day-old ciabatta or sourdough bread, sliced ¾-inch thick
  • ¾ cup almond milk
  • ½ cup pumpkin puree
  • 1 tablespoon maple syrup, plus more for serving
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon sea salt
  • coconut oil, for brushing
  • Optional toppings: toasted almonds, pecans, diced apple, powdered sugar
Instructions
  1. In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
  2. Place the bread slices on a large platter or baking dish and drizzle with the pumpkin mixture. Use your hands to spread the mixture, coating all sides of the bread.
  3. Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and desired toppings.

 

13 comments

Leave a comment:

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

Rate this recipe (after making it):  

  1. Dorothy
    10.29.2018

    I bet this tastes just like apple pie!

  2. Dorothy
    10.29.2018

    Oops! I meant pumpkin pie!!!

    • Jeanine Donofrio
      10.29.2018

      ha ha, well I think apple french toast would be delicious too, maybe next time!

      • Dorothy
        10.30.2018

        I make a French toast stuffed with apple and Vermont cheddar. It was one of my guests’ favorites!

    • Jeanine Donofrio
      10.29.2018

      I think so! 🙂

    • Jeanine Donofrio
      10.30.2018

      Thanks McKel! xo

  3. Heather
    11.08.2018

    Adding Pumpkin Puree sounds amazing for a breakfast recipe like this! Makes me think of everything Autumn and definitely gives off a Halloween vibes :).

  4. Cindi
    11.24.2018

    Just made these this morning and they were AMAZING!

    • Jeanine Donofrio
      11.25.2018

      Yay! Thanks, Cindi, for coming back to let me know how much you loved them!

  5. JN
    09.23.2019

    Is it possible to make this an overnight casserole and bake in the oven?

    • Jeanine Donofrio
      09.23.2019

      I think that would work! I haven’t tried it so I can’t give you an exact baking time, but I think it would be delicious.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.