Lazy weekend breakfasts à la Pumpkin French Toast are one of the biggest perks of fall and winter mornings.
Cool fall and winter weekends bid you stay in your sweat pants.
Absolutely, you need another slice of pumpkin French toast.
This is a recipe for a crisp morning when the only place you need to be is exactly where you are.
It’s perfect for a casual weekend at home with your family, an impromptu brunch with friends, or a breakfast you are serving to out-of-town guests.
It’s cozy and familiar, but the extra warm spices make it feel special and authentically autumn. (For a summertime-inspired French toast, you’ll love overnight Blueberry French Toast Casserole!)
I certainly cannot lay claim to the invention of pumpkin French toast, but after reading a slew of recipes online, I knew I wanted my version to be lightened up, without sacrificing the feeling of indulgence that leads me to crave French toast in the first place.
My Healthy French Toast Solution
- More Pumpkin Puree. Not only does the additional amount ensure that you can taste the pumpkin in every bite, but also since pumpkin is loaded with vitamins, you’re clearly giving yourself license to go in for the extra slice.
- Natural Sweetness. Instead of heaps of brown sugar to sweeten the custard, I used a touch of pure maple syrup.
- Greek Yogurt. Instead of cream, I used nonfat vanilla Greek yogurt.
- Wheat Bread. I replaced the typical white bread with thick-sliced wheat bread (a.k.a. Texas toast).
5 Star Review
“This recipe is a total winner. I made it this morning and we both enjoyed it greatly. Definitely a keeper recipe.”— Susan —
How to Make Pumpkin French Toast
Simple swaps with easy-to-find ingredients are why this French toast is healthy, delicious, and perfect for a last-minute breakfast.
- Texas Toast. Thick and delicious, wheat Texas toast is my go-to bread for this French toast recipe. It soaks up the custard nicely and has a wonderful texture.
- Eggs. Adds must-have richness, flavor, and structure to the French toast.
- Maple Syrup. A more natural way to add sweetness, and maple is a lovely, classic pairing with all things pumpkin and fall.
- Greek Yogurt. Nonfat vanilla Greek yogurt makes the custard incredibly rich and decadent without an ounce of extra fat, and it adds more protein too. Win!
- Spices. Cinnamon, ginger, and nutmeg take this from a boring pumpkin French toast to a warm and cozy pumpkin spice French toast.
- Milk. I used nonfat milk, but you can use any milk you have on hand.
- Whisk the custard ingredients together in a wide baking dish.
- Melt butter in a skillet or on a griddle.
- Dunk each slice of bread into the pumpkin custard, coating both sides. Cook the bread on the pan or griddle for 3 to 4 minutes. Flip and cook for another 2 minutes.
- Repeat with the remaining bread. Add your desired toppings and DIG IN!
- To Store. This French toast is best enjoyed the day it is made, but it can be refrigerated for up to 3 days.
- To Reheat. Rewarm leftovers in a toaster oven or in the microwave.
- To Freeze. Freeze French toast in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
Recommended Tools to Make this Recipe
- Electric Griddle (also doubles as a panini press). The griddle feature is SO much easier than the stove.
- Stovetop Griddle. If you do want to use the stove, a stovetop griddle works well and makes flipping pancakes and French toast in bigger batches a breeze.
- Small Whisk. This one is a perfect, easy-to-use size.
The Best Electric Griddle
Whether you’re making pumpkin French toast for one or for many, an electric griddle is perfect. Since it’s also a panini press, you can use it for sandwiches too!
Frequently Asked Questions
If your bread is very soft, I recommend letting the pieces sit out for several hours or even overnight to stale slightly. This will help it better absorb the delicious pumpkin custard. No time? Toast them in the oven at 400 degrees F for 5 or so minutes, until the bread is lightly dry.
Since I haven’t tried making this as an overnight French toast, I can’t say for certain how it would turn out. I’m afraid the bread might become too soggy.
If you’d like to make an overnight French toast recipe instead, check out my Overnight French Toast.
Pumpkin French toast is delicious topped with fresh berries, Slow Cooker Apple Butter, chopped nuts, pumpkin butter, cinnamon sugar, whipped cream, peanut butter, almond butter, and anything else your heart desires!
Pumpkin French Toast
- 3 large eggs
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 cup vanilla nonfat Greek yogurt
- 1 cup nonfat milk or any milk you like
- 12 slices Texas toast or other thickly sliced bread, whole wheat if possible*
- Butter canola oil, or nonstick spray, for cooking the French toast
- For serving: Pure maple syrup butter, powered sugar (I also love apple butter and/or peanut butter on mine…in combination with maple syrup)
- To keep the French toast warm between batches, preheat the oven to 300 degrees F. Set a large, rimmed baking sheet inside the oven.
- In a large, wide baking dish, gently whisk together the eggs, pumpkin, maple syrup, cinnamon, nutmeg, ginger, and salt. Once smooth and combined, whisk in the Greek yogurt and milk, being careful not to slosh the mixture up and over the sides of the pan. The custard will be very thick.
- Heat a large nonstick skillet or griddle over medium. To keep the French toast from sticking, melt butter in the pan, swirling to coat, lightly brush the pan with canola oil, or coat with nonstick spray.
- Place 4 slices of the bread in the pumpkin mixture and turn them over and over a few times so that both sides are well coated and the bread absorbs some the custard. Once the pan is hot, gently transfer the 4 slices of the bread to the pan and cook until golden brown on the bottom, about 3 to 4 minutes. Flip and continue cooking until the other side is golden, about 2 additional minutes. Adjust the skillet’s heat as needed so that the French toast browns nicely but does not burn. Remove to the baking sheet and keep warm in the oven.
- Repeat with the remaining bread slices, wiping the skillet clean and recoating it as needed to prevent sticking. Enjoy warm with desired toppings.
- *If your bread is very soft, I recommend letting the pieces sit out for several hours or even overnight to stale slightly. This will help it better absorb the delicious pumpkin custard.
- If you can’t find Texas toast, look for a loaf of unsliced sandwich bread in the bakery section of your grocery store and slice it yourself (or see if the bakery can do it for you). You can also substitute regular sandwich bread, brioche, challah, or any other bread you enjoy.
- TO STORE: This French toast is best enjoyed the day it is made, but it can be refrigerated for up to 3 days.
- TO REHEAT: Rewarm leftovers in a toaster oven or in the microwave.
- TO FREEZE: Freeze French toast in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
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