Pumpkin French Toast

Hello lovely,

If you’re looking for the perfect weekend breakfast to celebrate Fall, then look no further! I made this a few weeks ago and my mum actually liked it. She hates sweets for breakfast, so I never go overboard with it. Plus we’ve limited our sugar intake so much that we don’t even use syrup on our pancakes and French toast. So I’ve added an optional pumpkin butter as a topping. If you’re trying to stay healthy, then I wouldn’t suggest it, but feel free to try it out if your diet takes a break on the weekend (or if you feel like having a cheat day).

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I think this recipe will be a hit with your family. It’s so easy to make and perfect for the season. I love that it’s not loaded with sugar, and has a bit of veggies (pumpkin) in it! The best part about french toast is that you can switch up the ingredients for your liking. You can use any type of bread you like – challah, french bread, croissants, sandwich bread, Texas toast etc. You can even use whole wheat bread instead of white for a healthier breakfast! The same can be said for the milk. I used almond milk for this recipe, but you could use 2%, buttermilk, skim, soy, almond, coconut etc. Not a fan of maple syrup or still trying to keep it light? Use whipped cream like I did - it’s low carb and less sugar!

Quick note: do not dip all of your slices at once, as the bread will begin to get soggy. Only dip the amount of slices that can fit into your pan. For example, if your pan can only fit 1 slice, only dip one slice, cook, remove, then repeat with another slice.

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Pumpkin French Toast


Vegetarian Servings: 4-6 slices


  • 5/8 cup Pumpkin puree


  • 4 Eggs, large


  • 2 tbsp Maple syrup

Baking & spices

  • 2 Kosher salt

  • 3/4 tsp Pumpkin spice

  • 1 tbsp sugar

  • 1 tsp Vanilla extract, pure

Bread & baked goods

  • 4-6 slices wheat bread


  • 3/4 cup almond milk

Optional: Pumpkin Butter

  • 4 tbsp. unsalted butter, slightly softened

  • 2 tbsp. pumpkin puree

  • 2 tbsp. maple syrup

  • 1/4 tsp. pumpkin pie spice

  • Kosher salt

  • Powdered sugar, for dusting

  • Maple syrup, for drizzling


  1. In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, sugar, and a pinch of salt. Place bread slices into pumpkin mixture and let soak about 30 seconds per side.

  2. In a large nonstick skillet over medium-low heat, spray pan with nonstick spray. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.

  3. Optional: Make pumpkin butter: In a medium bowl, whip softened butter with pumpkin, maple syrup, pumpkin spice, and a pinch of salt until light and fluffy. Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.

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