Pumpkin French Toast
This post may contain affiliate links. Please read our disclosure policy.
Pumpkin French Toast is such a nutritious and hearty way to start your day. Like most of our easy breakfast recipes, we’ve included instructions for how to make french toast as an easy make ahead freezer meal. Plus, you are sneaking in extra nutrition to a kid’s favorite breakfast.
Oh! How I love pumpkin in the fall…and french toast all the time. So does my family. That’s why Pumpkin French Toast was born. The pureed pumpkin gives a hit of fall flavor without overwhelming the recipe.
What’s in Pumpkin French Toast?
Pumpkin French Toast is made of simple ingredients you likely have in your home…
- Eggs
- Milk
- Pureed pumpkin
- Cinnamon
- Vanilla
- Salt
- Bread (I prefer to use whole wheat)
Can You Freeze French Toast?
I know I say this all the time, but if you’re going to make a mess and make french toast…double the recipe and freeze the extras! Making freezer meals is a huge time saver in the long run. Here is how to freeze a french toast recipe like this one:
To Freeze:
Make french toast as instructed in the recipe. Let it cool completely, and store in a tightly sealed freezer bag or container. Use parchment paper in between layers if necessary
To Prepare:
I prefer to use my toaster oven (or toaster) so the french toast doesn’t get soggy. If you have a toaster oven, first microwave the frozen french toast for about 20 seconds. Then transfer it to the toaster oven and cook on the regular setting until warmed through. You can also microwave it from frozen until warmed though. It might be a bit softer this way but it will still be tasty!
How to Serve Pumpkin French Toast
After you’ve cooked up your french toast (instructions below), serve it warm alongside other brunch or breakfast favorites like:
- Scrambled eggs (or hard boiled eggs)
- Bacon (try our No Fail Bacon recipe)
- Fresh fruit
Feel free to make the french toast extra decedent with toasted pecans and whipped cream!
Want More Pumpkin Recipes?
With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared. Here are our Top 10 Pumpkin Recipes that you simply must try!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Pumpkin French Toast
Whip up a bit of fall into your french toast batter and enjoy some extra nutrition at the same time. This recipe is a family favorite in our house!
Ingredients
- 4 eggs
- 1/4 cup milk
- 1/2 cup pureed pumpkin (canned or fresh)
- 1/2 teaspoon cinnamon
- 1 teaspoon real vanilla
- a pinch of salt
- 8 bread slices (stale is fine)
- Serving suggestion: butter and real maple syrup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat a large pan or griddle over medium low heat.
- Whisk egg, milk, pumpkin, cinnamon, vanilla, and salt in a shallow dish.
- Grease the pan (I prefer organic butter or coconut oil). When a few water drops sizzle in the pan, it is hot enough to begin.
- Dip bread slices, one at a time, in the batter, turning them over to get them completely soaked. Give them a minute to really soak in the goodness!
- Cook the battered bread slices for about 2 minutes on each side. The french toast is done when both sides are golden brown and there is no more visible raw egg.
- Serve with butter and real maple syrup.
Freezer Meal Instructions:
To freeze:
Make french toast, let cool completely, and store in tightly sealed freezer bag or container.
To prepare:
Toast on the “defrost” setting until warmed through. Or toast on regular setting and microwave in 10 second increments to warm all the way through.
Can I use Vanilla Extract? Im new to this whole healthy mom thing.
Yes. I just always check the ingredients. Some vanilla products have artificial colors and other additives. I always look for the one with vanilla, alcohol, and water. That’s pretty much the basics.
This is such a great recipe and my picky 3-year-old loves it! Do you mind if I share it on my mom blog at learningthemomlife.com?
★★★★★
We’d be honored if you shared a link to our recipe and an image from this post on your blog, Samantha. But we do kindly ask that you don’t copy and paste the entire post/recipe to your site, as that will ding both of us on Google searches. Thank you and so glad your little one enjoys it!
Have you made these in advance and then frozen them for a future quick breakfast? I’m thinking of making a big batch and freezing them so I can pull some out and pop them in the toaster to rewarm them.
Yep, sure have and it’s worked fine. To defrost and warm, I usually nuke them a little (about 20 seconds) and then toast them. You can also store in the fridge for several days and warm in the toaster. Great idea to make a big batch!
Love that! Glad it was a hit, Ashley!
it must have been meant to be this morning. Couldn’t sleep in… had exactly 1/2 cup pumpkin puree in my fridge, so I got up and made the family hot breakfast 🙂 it was yummy – thanks!