Pumpkin French Toast

Side shot of 4 french toast on a plate with a drizzle of maple syrup over the French toast.

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Warm & cozy Pumpkin French Toast is the best fall breakfast treat! Thick slices of bread are crisp and golden on the outside and soft on the inside with the delicious flavor of pumpkin. Finish it off with a drizzle of maple syrup for a brunch the whole family will enjoy!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

Ingredients

2 large eggs
1/2 cup pumpkin puree
2 tbsp milk of choice
1 tsp vanilla extract
1/4 cup coconut sugar
1 1/2 tsp pumpkin spice
4 slices thick-cut bread
1 tbsp coconut oil divided

Instructions

Beat the eggs in a shallow dish or bowl. Add the pumpkin puree, milk and vanilla, and whisk until combined.
Heat a large pan over medium-low heat. Drizzle with half of the coconut oil.
Dip a slice of bread into the egg-pumpkin mixture, making sure it covers both sides.
Carefully place on the heated pan and repeat with the second slice. Cook 2 slices to 4 slices per batch, depending on the size of your pan.
While the bread cooks, combine the coconut sugar with the pumpkin spice.
As soon as the toast is ready, dredge both sides of your slices into the sugar mixture. Repeat the process with the second batch.
Serve the toast warm and drizzle with maple syrup, if desired.

Notes

Leftovers: Store leftover French toast in the refrigerator in an airtight container or zip-top bag for up to about 5 days.
To freeze: To store in the freezer, wrap the slices individually in plastic wrap or separate the slices with parchment paper, then place all slices in a gallon-size freezer bag for up to 2 months.
Reheating: For nice & crispy results, we like to reheat leftovers in a toaster oven. If you’re starting with frozen, you’ll want to add a couple of minutes more to the toasting time. You can also reheat in the microwave or in a skillet or on a griddle.

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