Pumpkin French Toast

By Rachel Tiemeyer
September 8, 2021

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.

Pumpkin french toast on a white plate with butter on top

Oh! How I love pumpkin in the falland 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)
Ingredients for pumpkin french toast

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!

French toast in a freezer bag

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:

Feel free to make the french toast extra decedent with toasted pecans and whipped cream!

Pumpkin French Toast being cut into by a fork

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!

collage image of top 10 pumpkin recipes
Print

Pumpkin French Toast

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: French

Description

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

Instructions

  1. Preheat a large pan or griddle over medium low heat.
  2. Whisk egg, milk, pumpkin, cinnamon, vanilla, and salt in a shallow dish.
  3. 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.
  4. 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!
  5. 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.
  6. 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.

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14 replies
    • Rachel says:

      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.

      Reply
  1. Samantha Roberts says:

    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?

    Reply
    • Rachel says:

      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!

      Reply
  2. Melissa says:

    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.

    Reply
    • Rachel says:

      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!

      Reply
  3. Ashley Johnson says:

    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!

    Reply