This Pumpkin French Toast Recipe is SO simple to make and is super delicious! And of course, it’s freezer-friendly too!
An Experiment: Pumpkin French Toast Recipe
Recently I had a big batch of leftover pumpkin bread and somebody on Instagram recommended trying to make French toast with it.
Since we’re big French toast fans in our home and I had never thought of trying that before, I decided to give it a go. I ended up LOVING it!
(If you’ve been following along for a while, you probably already know I’m a huge pumpkin fan, so I’m not at all surprised that this recipe didn’t disappoint!)
I simply pulled out my favorite tried and true French Toast recipe from my Better Homes & Gardens Cookbook that I’ve had for years, and used that recipe but with pumpkin bread!
And you could totally do this with pumpkin, banana, or zucchini breads — really any kind of homemade bread that you have leftover and want to use up.
Ingredients for Pumpkin French Toast
4 eggs, beaten
1 cup milk
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Several slices of leftover pumpkin bread (or whatever bread you have on hand)
How to Make Pumpkin French Toast
1. Preheat griddle or skillets over medium heat.
2. In a shallow bowl or pie plate, mix together eggs, milk, sugar, cinnamon, and nutmeg.
3. Dip individual slices of pumpkin bread into the egg mixture to thoroughly coat.
4. Place bread slices on griddle for one minute, or until the first side is slightly browned.
5. Flip and heat on the opposite side for another minute, or until slightly browned.
6. Serve with powdered sugar and maple syrup.
How to Freeze Pumpkin French Toast
This recipe is so quick and easy, you could make a triple batch and freeze the slices after they cool.
Whenever you’re ready to eat, just pop a couple of individual slices in the toaster and breakfast is served!
Pumpkin French Toast
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Servings 10 slices
Calories 248kcal
4 eggs beaten1 cup milk2 Tbsp. sugar1/2 tsp. ground cinnamon1/4 tsp. ground nutmeg10 slices pumpkin bread or any bread you have on hand
Preheat griddle or skillets over medium heat.
In a shallow bowl or pie plate, mix eggs, milk, sugar, cinnamon and nutmeg.
Dip individual slices of pumpkin bread into the egg mixture to thoroughly coat.
Place bread slices on griddle for 1 minute, or until the first side is slightly browned.
Flip and heat on the opposite side for another minute, or until slightly browned.
Serve with powdered sugar and maple syrup.
Make a triple batch and freeze the french toast after it cools. Then just pop the frozen slices into a toaster for a quick and delicious breakfast!
Serving: 2slices | Calories: 248kcal | Carbohydrates: 37g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 216mg | Potassium: 143mg | Fiber: 1g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Looking for More Pumpkin Recipes?
The Best Pumpkin Bread (with White Chocolate Drizzle!)
Pumpkin Pancakes
Pumpkin Doughnut Muffins
Easy Whole Wheat Pumpkin Waffles
Pumpkin Crescent Rolls
Homemade Pumpkin Spice Latte
Pumpkin Pie Oatmeal
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