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READY IN 25 mins

Pumpkin French Toast

Read Reviews (45)

"On a quest to get my kids to eat more veggies and not just at dinner time, my pumpkin french toast has now become a family favorite! Drizzle with maple syrup and sprinkle a small amount of powdered sugar for fun!" — CARI

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

4 eggs
1/4 cup canned pumpkin puree
1 teaspoon ground cinnamon

1 pinch ground nutmeg
8 slices whole wheat bread
2 teaspoons butter

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Directions

Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 27, 2010

Guess what I made this into a french toast bake and it was delicious. I first greased a 9x13 pan and loaded it up with bread cubes. Next I took the recipe's liquid ingredients along with the pumpkin and pureed it all in the blender. Next, poured it over the bread cubes and baked it for 35-40 minutes at 350F. When it was done I sprinkled cinnamon sugar over top and drizzled with powder sugar and milk glaze. Yummy from all my coworkers. and what raves! Just remember to heavily grease the pan and easy clean up. Another Bake and Take.

—marthajones

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Most Helpful Critical Review

Jan 11, 2011

This was good, but not amazing. Definitely needs more pumpkin flavor, unless you're trying to sneak in a serving of veggies like the author. The type of bread used is important. I used a loaf of wheat cause i had it on hand, and you couldnt taste the pumpkin at all.

—Alison Love

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55 Ratings

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Nov 16, 2009

Great jumping off point. After reading some of the reviews, I thought I could make this a little more "pumpkin-y". I took 1/2 c. pumpkin and whipped it with 1/4 c. powdered sugar and 1/2 c. cream cheese. I added 1/2 tsp. pumpkin pie spice when it was near the end of whipping. I also added pumpkin pie spice to the egg mixture instead of the spices alone. I spread the pumpkin-cream cheese mixture inside of two slices whole wheat bread and made stuffed french toast. I served it with hot maple syrup and bacon. This made for a nice lazy Sunday lunch.

—Sarah Jo

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Nov 11, 2009

This was really good, but as other reviewer stated, not very pumpkin-y. I guess that's good if you are hiding the pumpkin in there for extra vitamins, but not so good if you LOVE pumpkin like we do :) Next time I will try more pumpkin and less egg to see what happens. I used some pumpkin pie spice in place of the cinnamon and nutmeg, and I added a little sugar to the batter to sweeten it up some as grandson does not use syrup.

—Bev511

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Nov 16, 2009

Delicious! We doubled the pumpkin puree and still found the pumpkin taste to be pretty subtle. I would not increase the pumpkin past 1/2 cup or the egg mixture may lose its consistency. I added a splash of vanilla extract (personal taste). Using Texas Toast, this recipe made 6 slices = 3 servings. Either add 2 t. sugar or serve with powdered sugar or syrup. This was fantastic, we'll make it again.

—Katy

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Jan 18, 2011

Needs more than 1/4 pumpkin. Also used 4 whites and 2 whole eggs

—senkyb

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Oct 21, 2010

Really yummy on a crisp fall morning! I personally swapped out some of the straight cinnamon for pumpkin pie spice, then added a bit of white sugar to the egg mixture because I always do for my french toast. The pumpkin flavor is subtle and my daughter even asked, "Where did the pumpkin go?" but it is delicious. I only got six pieces out of my mixture, though my bread pieces were not large and I didn't dip them very long. A big hit nevertheless!

—Novelist Lisa Logan

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Dec 14, 2010

I appreciate this idea very much. I made it for myself and my 1 year old this weekend, and we both loved it! I doctored the recipe quite a bit, which is why I gave it only four stars...but the idea alone is worth four stars, so there ya go. I used only 1 egg with 1/4 cup pumpkin and added a touch of honey and a bit of milk to thin it up a bit. I kept the spices the same. My son gobbled his slice up and asked for "mo", which is a rare thing these days. I added the honey so no syrup would be necessary, and I didn't even want any. I bet maple syrup could be used for the same effect. Overall great flavor, and a good way to get some veggies in without complaints!

—BLyn

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Nutrition

Calories
238 kcal
12%

Carbohydrates
25.7 g
8%

Cholesterol
217 mg
72%

Fiber
4.7 g
19%

Protein
13.9 g
28%

Sodium
389 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin French Toast

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 238
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 3.3g 17 %
Cholesterol 217mg 72 %
Sodium 389mg 16 %
Potassium 243mg 7 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 4.7g 19 %
Protein 13.9g 28 %
Sugars 4.1g
Vitamin A 54 %
Vitamin C 1 %
Calcium 12 %
Iron 26 %
Thiamin 24 %
Niacin 38 %
Vitamin B6 13 %
Magnesium 20 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.