Good Morning! Pumpkin Spice French Toast is here to brighten your day! I rarely indulge in pure decadence for breakfast but I made an exception for this spiced pumpkin version. And it is so easy that you could whip it up on a weekday or a lazy weekend morning. No stress and no patience required.
I had some left over challah bread from my Pumpkin Spice Bread Pudding, so I whipped up a quick pumpkin, egg and milk mixture and surprised my husband with two slices of happiness!
This recipe is perfect for two, but you could easily double or triple it for a family or even a crowd! You might want to plan on everyone asking for seconds – It is that good!
The toast has a subtle pumpkin flavor and is bursting with cinnamon and nutmeg flavor! I used 2% milk and only 1 tablespoon of brown sugar in the egg mixture, so it is leaning towards healthy.
While you could make this healthier by using whole wheat bread, that would be sad, because there is something so magical about thick cut Challah French toast. The eggy bread flavor combined with the spiced pumpkin is not to be missed.
The egg dip calls for a drop of vanilla extract. I have shockingly steady hands, so I drip the extract straight from the bottle, but if you worry about accidentally dumping in too much (a distinct possibility), you could pour 1/8 teaspoon and then add about half.
Add a pat of butter like my husband and pour on the pure maple syrup! This is one warming, Fall breakfast that you will crave all year long!!
Dig in!
Pumpkin Spice French Toast for Two
- Total Time: 11 minutes
- Yield: 4 Piece of Toast 1x
Description
The Pumpkin Spice French Toast has a subtle pumpkin flavor and is bursting with cinnamon and nutmeg flavor! Serve with butter, maple syrup or apple sauce for the perfect indulgent breakfast for two!
Ingredients
- 1 egg
- ½ cup 2% milk
- 1 tablespoon dark brown sugar, unpacked
- ¼ teaspoon Saigon cinnamon
- pinch freshly ground nutmeg
- 2 tablespoons pumpkin puree (not pumpkin pie mix)
- 4 slices Challah bread, cut ¾ inch thick.
- 1 tablespoon butter
Instructions
- Preheat a cast iron skillet over medium-low heat until hot but not smoking. Add the tablespoon of butter to the skillet. It should melt immediately but not begin to burn or smoke.
- Whisk together egg, milk, sugar, spices, and pumpkin in a medium shallow bowl.
- Place the first slice of bread into the egg mixture and press down with a fork for several seconds, flip and press down allowing the bread to absorb the egg mixture for several seconds. Place in skillet and immediately repeat the process with the remaining bread slices. Let cook for 2 minutes or until it is nicely browned; flip and cook on the second side an additional 2-4 minutes or until it is brown and the toast gives a bit of resistance when pressed lightly with the back of a fork. I use a 14 inch cast iron skillet. You can work in batches if you don’t have a large skillet. If you are multiplying the recipe, you can keep the cooked slices warm covered in a slow oven.
- Serve immediately with butter and maple syrup! Or even apple sauce.
- Prep Time: 3 minutes
- Cook Time: 8 minutes
Don’t Stop with Pumpkin for Breakfast!
Pumpkin Spice Bread Pudding with Maple Bourbon Sauce
Pumpkin Pecan Pie Cupcakes with Bourbon Brown Sugar Frosting
Healthier Pumpkin Banana Bread with Maple Cream Cheese Frosting
This recipe is linked to: Inspiration Monday, Merry Monday, Munching Monday, Monday Funday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Wednesday, What’s Cookin’ Wednesday, Gluten Free Friday, Foodie Friday, Food on Friday, Flashback Friday, Saturday Night Fever
44 Comments
Jess @ whatjessicabakednext
October 28, 2014 at 7:48 amI LOVE French toast so much! This is stunning, Lindsay! The pumpkin spice is such an amazing idea! Bookmarking the recipe! 😀
Lindsey
October 28, 2014 at 10:32 amThanks, Jess! Thanks for bookmarking! Hope you make it soon! It’s so easy and such a great way to use up random amounts of left over pumpkin 🙂
Josephine
October 28, 2014 at 8:48 amOh, this one looks good!
Lindsey
October 28, 2014 at 10:31 amThanks, Josephine!
Manali @ CookWithManali
October 28, 2014 at 12:05 pmThis is just GORGEOUS!! I am seriously drooling! I love how easy the recipe is Lindsey! Pinning!
Lindsey
October 28, 2014 at 2:30 pmThanks, Manali! Gotta love easy recipes sometimes!
Shashi @ runninsrilankan
October 28, 2014 at 2:53 pmLindsey – your pictures look so good – I feel I can taste this through the screen! Love the subtle pumpkin flavor and look at those thick – syrup soaked slices – wow!
Lindsey
October 29, 2014 at 10:51 amThanks, Shashi! Such an amazing compliment! Thank you! More is definitely more when it comes to maple syrup!
Kelly - Life Made Sweeter
October 28, 2014 at 4:14 pmThis is seriously the best pumpkin spice french toast ever! I can literally taste it just by looking at these photos – I love how easy it is to whip up too! Yum!
Lindsey
October 29, 2014 at 10:49 amThank, Kelly! Such a compliment! 🙂
Lindsay @ Life, Love and Sugar
October 28, 2014 at 4:55 pmI want this for dinner tonight. And dessert.
Lindsey
October 29, 2014 at 10:48 amHaha! Too true. Breakfast for dinner!
Kathleen @ Yummy Crumble
October 28, 2014 at 6:55 pmThis would be great christmas morning! Thanks for this 🙂
Mira
October 28, 2014 at 9:14 pmI never realized how easy a pumpkin spice french toast could be! This one looks extremely delicious, just the perfect fall breakfast! Challah bread is a great choice for this one! Pinned!
Lindsey
October 29, 2014 at 10:47 amI know, right?! Thanks for the pin Mira!
Kristine @ Kristine's Kitchen
October 29, 2014 at 8:37 amYum! This looks so easy and comforting! I love that pour shot!
Lindsey
October 29, 2014 at 10:47 amThanks, Kristine! I cannot resist an opportunity for a pour shot!
Gayle @ Pumpkin 'N Spice
October 29, 2014 at 8:47 amPumpkin spice french toast?! I’m in love, Lindsey! This looks like such a perfect weekend breakfast! Pinned!
Lindsey
October 29, 2014 at 10:45 amThanks, Gayle! It is perfect for using up leftover pumpkin. I hate when there are only a few tablespoons left. Drives me nuts!
David @ Spiced
October 29, 2014 at 8:50 amAre you available for hire? How about Saturday morning? I think this french toast sounds great for Saturday morning. And you whipped it up using leftovers! Now that’s one lucky husband…although I can only imagine the look on his face when you started pouring on that maple syrup. 🙂
Lindsey
October 29, 2014 at 10:43 amHaha! Thanks, David. With that kind of travel, my fee would be exorbitant! 😉 I’d like to think my husband is very lucky! Leftover magic is my specialty!
David @ Spiced
October 29, 2014 at 10:45 amHmmm….what if I threw in a jar of maple cream??
Lindsey
October 29, 2014 at 11:50 amThen we would probably have a deal…make it a big jar!
Kelley @ Chef Savvy
October 29, 2014 at 10:40 amThis looks amazing your blog and photos are absolutely beautiful. This looks like the perfect lazy weekend breakfast. Can’t wait to try thanks!
Lindsey
October 29, 2014 at 11:51 amThank you so much Kelley! I hope you do try them. So easy 🙂
Chichi
October 29, 2014 at 11:13 amI need this in my life right now. Looks so yummy
Lindsey
October 29, 2014 at 11:52 amThanks, Chichi! You do!
Pamela @ Brooklyn Farm Girl
October 29, 2014 at 4:15 pmYou are an amazing soul for this french toast. I’v been having such a french toast craving so this hits all the right spots.
marcie
October 29, 2014 at 4:24 pmI have some challah bread in the freezer and some leftover pumpkin in the fridge. This is begging to happen! Pinning. 🙂
Lindsey
November 4, 2014 at 8:54 pmwoop woop! Challah is the best!
Renee @ Two in the Kitchen
October 29, 2014 at 6:28 pmI love Challah bread for french toast! This one is calling to me!! 🙂
Ella-HomeCookingAdventure
October 30, 2014 at 12:51 amLove French Toast – this one with pumpkin is a wonderful idea.. I actually find it quite healthy 🙂
Lindsey
November 4, 2014 at 8:53 pmThanks, Ella! It was healthy until I doused it in maple syrup! lol
Thalia @ butter and brioche
October 31, 2014 at 5:09 pmI am just drooling here looking at your images of this pumpkin spice french toast! Wish I had a stack to devour this morning… definitely need to make the recipe for tomorrow!
Lindsey
November 4, 2014 at 8:27 pmThanks, Thalia! I hope you do make it! SO beyond easy 🙂
Katie Goldsworthy
November 4, 2014 at 5:44 pmThose look soo good! Pinning to the Monday Funday board. Thanks for sharing!
Lindsey
November 4, 2014 at 7:28 pmThanks for the pin, Katie!
Natasha of Natashaskitchen.com
November 15, 2014 at 1:59 amMy oh my this sounds delicious. Now I just need to figure out how to make it servings for 6 (my boys love to eat and so do I!) ;). Thanks so much for sharing! Pinning 🙂
Lindsey
November 15, 2014 at 10:50 amTriple it!! 🙂 You can’t not make some for them – that would be cruel!
Lindsey
November 16, 2014 at 9:17 amThanks for the pin, Natasha! Triple it! Can’t leave anyone out!
Delphine
January 15, 2015 at 3:48 amJ’adore…bravo pour ce blog gourmand ! I love it and your pix are splendid.That’s a sight for sore eyes!
Lindsey
January 15, 2015 at 9:55 amMerci beaucoup, Delphine! Vous êtes trop gentille!
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