Pumpkin French Toast


Pumpkin French Toast

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Pumpkin french toast

I don’t know about you guys, but I love french toast. It’s the simplest dessert/breakfast and there are tons of recipes for it. And since autumn means pumpkin-flavoured everything, I made this Pumpkin French Toast.

This recipe is somewhere in between classic French Toast and a French Toast Casserole, and I’ll explain how: It’s made in the oven and has some sort of ‘filling’, which brings it closer to a casserole, but it’s still crispy and made with classic toast instead of thicker slices of bread, just like the well-known classic.

You can find similar recipes here: Spiced Pumpkin Bread, How to roast Butternut Squash .

Tips and tricks for Pumpkin French Toast:

-I baked the toast in the oven’s tray and the result was pretty good.

-I used this milk, but choose whatever suits you.

-Bake the toast in just one layer, that’s how it gets to be crispy. Overlaying it might lead to losing texture, so you’ll probably get a soaky french toast. And who wants that?!

-If you’re not crazy about pumpkin, just use 3 eggs instead.

-Try eating the French Toast while it is warm. It’s not bad cold either, but it works wonders when it’s out of the oven.

Pumpkin French Toast

A fall-ish twist given to a classic, this Pumpkin French Toast is the ultimate comfort food for an autumn morning!
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Cinnamon, French, French Toast, Pumpkin, Toast
Yield: 8 slices


  • 8 slices toast
  • 1 cup milk
  • 1 egg
  • 3 tbsp maple syrup or sugar
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 cup pumpkin puree
  • ½ tsp nutmeg
  • 2 tbsp butter for the tray


  • Combine all the ingredients in a bowl. Add half of the mix in the tray, then place the toast on top. Pour the rest of the mix on top.
  • Bake for 25 minutes or until crispy.
  • Serve with powdered sugar on top.
    Pumpkin french toast

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