Favorite Pumpkin French Toast

Use this easy method to make the best Pumpkin French Toast to share with the kids. These are a versatile, delicious breakfast option—and they take less than 15 minutes to make and reheat in 2 minutes!

Pumpkin French Toast

I love a breakfast that is flavorful, nutritious, and easy to make-ahead and freeze, and this Pumpkin French Toast checks all of those boxes. You can make it with full slices of bread the normal way or prepare as French Toast Sticks, which are super fun for the kids.

And this pumpkin French Toast recipe is a also wonderful way to use up a little leftover pumpkin puree.

We love these as a weekend breakfast to share or as a fast weekend breakfast—you can freeze the French Toast in a freezer bag and heat through quickly in the toaster. This is also a great option for Thanksgiving breakfast or Christmas brunch. We particularly love them with a side of Cinnamon Apples.

Ingredients You Need

Here’s a look at the ingredients you need to make this breakfast recipe so you know what to pick up at the store and have on hand.

• Wheat bread: I use a sturdy sandwich bread or loaf, or you can use another type you like. (I do not recommend thin sliced bread.) They work better with a bread that’s a little sturdier than a plain white sandwich bread. You could also use challah or Texas toast.
• Eggs: They add richness to the batter.
• Milk: You can use whole dairy milk or any other milk you like.
• Vanilla extract: This adds lovely flavor to this French toast recipe.
• Pumpkin puree: Use canned pumpkin puree or homemade pumpkin puree.
• Cinnamon and pumpkin pie spice: A combination of these two spices adds that classic pumpkin spice flavor.
• Maple syrup and diced fruit for serving as you like.

Step-by-Step Instructions

Here’s a look at the process involved in making this breakfast recipe for kids. This is an overview so you know what to expect. Scroll down to the end of the post for the full information.

1. Cut bread into sticks. I use a serrated knife and cut my bread into four strips. You can also leave the bread whole if you prefer not to make sticks.
2. Add the eggs, milk, pumpkin, cinnamon, pumpkin pie spice, and vanilla to a bowl or wide baking dish. Dip bread in and coat all sides.
3. Cook in a nonstick pan or skillet. Flip. Or bake them on a parchment-lined sheet pan in the oven.
4. Serve warm with optional toppings.

How to Store

Store leftovers in an airtight storage container in the refrigerator for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months.

Pop into toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15-to 30-second increments in the microwave for a perfect fall breakfast.

Best Tips for Success

• Make in a pan on the stove, on a griddle, or bake the French Toast in the oven.
• Cut the bread into sticks to make French Toast Sticks or leave the slices whole like normal French Toast.
• Use a sturdy sandwich or loaf bread to ensure the sticks hold together.

• Egg-free: Omit the egg and use ½ cup of the pumpkin puree.
• Dairy-free: Use a favorite nondairy milk such as almond milk or plant milk.
• Gluten-free: Use a sturdy gluten-free bread.
• Offer as a baby-led weaning breakfast or for older kids to pick up and dip as they like.
• Use canned pumpkin puree or homemade pumpkin puree.
• Find more ways to use up leftover pumpkin to ensure you don’t waste it.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe below to share.

• Cut bread into four sticks using a serrated knife to make French Toast Sticks. Leave whole to make regular French Toast.

• Add the eggs, pumpkin puree, milk, vanilla, pumpkin pie spice, and cinnamon to a wide, shallow bowl. Mix with a fork or a small whisk.

• Add a sliver of butter to a nonstick pan over medium heat to melt.

• Dip each piece of bread into the egg mixture quickly, turning over with a fork to coat all sides.

• Add batter-dipped sticks to the pan and cook for 3-4 minutes. Flip over to cook on the other side until golden brown. Repeat as needed, adding more butter between each batch.

• Serve warm with optional toppings and sides.

• To bake in the oven: Omit the butter. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Place on the prepared baking sheet. Bake for 16-18 minutes, or until golden brown on the bottoms. Serve warm with optional toppings/dips.
• To make in the air fryer: Omit the butter. Place batter-dipped sticks onto the greased tray. (I use nonstick spray.) Air-fry at 350 degrees F for 4-6 minutes.
• Store leftovers in an airtight storage container in the fridge for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months. Pop into toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15- to 30-second increments in the microwave.
• Egg-free: Omit the eggs and use ½ cup of the pumpkin puree.
• Dairy-free: Use a favorite nondairy milk.
• Offer as a baby-led weaning breakfast or for older kids to pick up and dip as they like.
•  

Serving: 4sticks, Calories: 137kcal, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 17mg, Sodium: 133mg, Potassium: 128mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2585IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg