Sally's Baking Addiction: This Pumpkin French Toast Recipe Is the Perfect Fall Brunch

Sally's Baking Addiction Pumpkin French Toast

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as‘s newest food blogger. Check back each month for her latest easy-to-follow recipes! Warning: Don’t read when hungry.

When September rolls around, I break out the pumpkin and begin going a little (okay, a lot) nuts.

It’s a yearly tradition. Start the day with a pumpkin spice coffee — iced because it’s still 90 degrees here — then finish the day with a pumpkin chocolate chip cookie. Or two. I’m very lucky bikini season’s over.

But one of the best ways to enjoy Fall’s favorite flavor is in french toast. This is a festive spin on the classic breakfast treat — and all you need are a few basic ingredients to get started.

RELATED: Sally’s Baking Addiction: How to Make Decadent Skillet Caramel Brownies

A couple tips: Use thick crusty bread slices. I prefer day-old challah bread for its lovely flavor and texture. There’s nothing like french toast made with challah! Also, make sure to use pumpkin puree. Either canned or fresh is just fine, just avoid pumpkin pie filling.

You’re in for a ridiculously indulgent treat, especially if you’re bonkers for pumpkin like yours truly. Move over, pumpkin pie!

Sally's Baking Addiction Pumpkin French Toast
  • Pumpkin French Toast
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup pumpkin puree
  • ¼ cup pure maple syrup
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ½ tsp. pumpkin pie spice
  • 8 thick slices day-old bread (slightly stale is great, I prefer challah bread)
  • Butter and maple syrup, for serving
  • RELATED: How to Make the Best French Toast

1. Heat an electric griddle to 350°F OR heat a skillet over medium heat.

2. In a large bowl, whisk the eggs and milk together until combined. Add the pumpkin, maple syrup, vanilla, cinnamon, and pumpkin pie spice, then vigorously whisk until combined. Pour pumpkin mixture into a shallow dish. I usually use a pie dish.

3. Grease the hot griddle or skillet with butter.

4. Working one at a time, dip the bread slices into the pumpkin mixture for a few seconds on each side to slightly absorb. Place each on the griddle or skillet and cook until golden brown on the bottom, about 2 minutes. Flip and cook the other side until golden brown. Serve warm with butter and maple syrup.

Prep Time: 10 minutes
Total Time: 45 minutes

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