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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

    Budget Recipes, Meal Plans, Freezer Meals and Cooking Tutorials for the Busy Home Chef

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    Pumpkin Pie French Toast

    October 17, 2011 by Erin, The $5 Dinner Mom 84 Comments

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    Oh my heavens – divine, divine, divine. This Pumpkin Pie French Toast recipe is a MUST TRY in the fall and winter months!

    Pumpkin Pie French Toast

    I so wish I’d doubled this recipe for Pumpkin Pie French Toast while I was first making it.

    Tripled, or quadrupled even!

    These are so scrumptious…perfect for the fall season.

    It’s really simple…you just add some pumpkin puree and spices to the egg-milk mixture.

    Then make French toast as you would.

    See…easy, peasy…

    The eggs, milk, pumpkin and spices.

    Whisked.

    It will be thick. Thicker than a “regular” French toast mixture.

    Don’t fret.

    They will cook just fine.

    Pumpkin Pie French Toast

    Cook in skillet or on griddle.

    Greased.

    Well greased.

    Grease in between batches too.

    This is very important, as the denser egg mixture has more of a tendency to stick!

    The flipped side with some drizzles of maple syrup.

    Pumpkin Pie French Toast

    With the leftovers, I cut them into “french toast sticks” and froze them.

    They freeze beautifully and the kids got to enjoy them for lunch a few days later!

    VIDEO: How to Make Pumpkin Pie French Toast

    Perfect Fall Breakfast: Pumpkin Pie French Toast
    Print Recipe Pin Recipe Save Recipe Recipe Saved!

    Pumpkin Pie French Toast

    This Pumpkin Pie French Toast will level up your next brunch recipe, or it works for a simple and fun twist on breakfast for dinner nights.
    Prep Time10 minutes
    Cook Time10 minutes
    Servings - 4 servings

    Ingredients 

    • 12 slices whole wheat sandwich bread
    • 4 eggs
    • 3/4 cup milk
    • 3/4 cup canned pumpkin
    • 1 tsp homemade pumpkin pie spice
    • Butter and syrup for serving
    • Fresh fruit or smoothie side dish

    Instructions

    • Set out the bread for dipping.
    • In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
    • Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 - 2 minutes. Grease well between batches.
    • Once all are cooked, serve with butter and maple. And a side of fresh fruit.
    • If freezing, let cool completely to reduce freezer burn.
    • Enjoy this perfect fall "breakfast for dinner"!

    Notes

    How to Cook Pumpkin Pie French Toast - tap here to watch and learn how to cook Pumpkin Pie French Toast.

    Pumpkin Pie French Toast

     

    pumpkin pie french toast

    This recipe is featured on Meal Plan Monday #235.

    See more $5 Dinners Popular Recipes here

    7541 shares
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    Filed Under: Bread Recipes, Breakfast Recipes, Budget Friendly Recipes, Eggs Recipes, Feature, Freezer Recipes and Freezer Meal Plans, Trending, Whis-Kid Tagged With: popular recipes, pumpkin

    This recipe featured in Erin's Whis-Kid Cooking Lessons

    Get Your Kids Cooking Today! Choose from the Whis-Kid Printed, Starter and Ultimate Packs!

    Comments

    1. [email protected] says

      October 17, 2011 at 6:15 pm

      Thanks for hosting Erin! Enjoy your week! Looking forward to seeing you on The View!
      ~Liz

      Reply
      • Erin, The $5 Dinner Mom says

        October 17, 2011 at 6:29 pm

        You’re welcome Liz! I’ll “see” you Friday 😉

        Erin

        Reply
    2. Alea Milham says

      October 17, 2011 at 8:40 pm

      Your pumpkin pie waffles look fantastic! I will be giving this a try soon.

      Reply
      • Alea Milham says

        October 17, 2011 at 8:42 pm

        I meant French Toast – I have been making waffle cookies, so I am mixing up my breakfast terms.

        Reply
        • Erin, The $5 Dinner Mom says

          October 17, 2011 at 10:27 pm

          LOL! I’m just intrigued by the waffle cookies…is that when you use the waffle maker to make cookies?!

          YUM!

          Reply
    3. Jennifer says

      October 17, 2011 at 10:24 pm

      Oh, yummy! Pretty sure this will make my family very happy!

      Reply
      • Erin, The $5 Dinner Mom says

        October 17, 2011 at 10:26 pm

        🙂 Jennifer! I bet it will!

        Reply
    4. Sarah @ Frontier Kitchen says

      October 17, 2011 at 10:54 pm

      LOVE this – my husband loves french toast and anything pumpkin so I’ll have to make this for him.

      Reply
    5. Leilani says

      October 19, 2011 at 9:00 am

      I can’t wait to try this! I’m just all out of maple syrup 🙁 lol
      How do you reheat the strips from frozen? Thanks for the recipe!!

      Reply
    6. Jodi says

      October 20, 2011 at 10:21 am

      So sorry I already had breakfast before reading this post! I will definitely try soon, along with the pumpkin cream cheese! Yum!

      Reply
      • Jodi says

        October 31, 2011 at 12:45 pm

        Update–had the pumpkin french toast this weekend. OMG–sooo good! I had a bit of pumpkin spice creamer left from a bottle, and added that to the mixture, too. Thank you so much for this recipe–a keeper for sure!

        Reply
        • karen says

          November 13, 2011 at 11:08 am

          lots cheaper than buying it from einstein bagels, i think. 🙂 how about a reciepe for pumpkin bagles? 🙂

          Reply
    7. Julie says

      October 23, 2011 at 9:53 pm

      Made these today! They were awesome. I was hoping to freeze the extras, but there were NO extras!

      Reply
    8. LisaE says

      October 24, 2011 at 8:03 am

      My younger dd isn’t a pumpkin fan but I am planning on trying this recipe anyway this week….sounds so yummy and perfect for this time of year.

      Reply
    9. gloria flagg says

      October 24, 2011 at 10:18 pm

      after freezing the french toast or pancakes, what is the process of thawing & reheating?

      Reply
    10. Steve says

      October 25, 2011 at 10:47 am

      This was so good! I can’t wait to have this again. Great job with your site. I am so proud of you and all that you do.

      Steve- aka “The Hubs”

      Reply
    11. The Tattooed Homeschooling Housewife says

      October 26, 2011 at 11:17 am

      . Thank you so much for sharing, I posted my version on my blog, with a thank you and mention of your blog. Thanks again Erin! :c)

      http://tattooedhomeschoolinghousewife.blogspot.com/p/recipes.html

      Reply
    12. Jamie says

      October 26, 2011 at 12:38 pm

      Made this for lunch today and all loved it! Definitely a keeper!! I don’t know how you did 14 pieces with only 3 eggs though. I used 9 eggs and made a total of 19 pieces and used every bit of the egg mixture. I like getting in the extra protein from the eggs! Thanks for the recipe!

      Reply
    13. karen says

      October 27, 2011 at 1:24 am

      can you modify the reciepe for less? Will it matter if you don’t use 14 pieces of bread? Its just me eating it so maybe half would be okay?

      Reply
    14. Kati says

      November 2, 2011 at 9:01 pm

      Thanks for another hit, Erin! I only got about half the amount of pieces of french toast though. I cut them into strips and my boys loved that.

      Reply
    15. Christina W says

      November 22, 2011 at 1:24 am

      I made this but had to change the milk to soy vanilla flavored and home made bread or a bread with no milk in it either way it was still yummyyyyyy! Thanks.

      Reply
    16. interior design says

      December 25, 2011 at 7:39 am

      I made and enjoyed

      Reply
    17. Sara M says

      March 7, 2012 at 4:30 pm

      Erin, How long do you think they will hold up in the freezer?

      Reply
    18. Kim says

      March 13, 2012 at 11:25 pm

      I am trying this weekend using raisin cinnamon bread instead of whole wheat, and a splash of half-and-half in with the milk. Your recipe sounds so yummy though, can’t wait to try it! I finally have a good use for the giant can of pumpkin I bought back in November. Will update after making.

      Reply
    19. Ruby says

      September 20, 2012 at 3:24 pm

      ever thought about trying this in a slow cooker?

      Reply
      • Erin, The $5 Dinner Mom says

        September 21, 2012 at 12:42 pm

        Thought about it…haven’t tried it! A Slow Cooker Pumpkin Bread Pudding would be fabulous, I’m sure!

        Reply
    20. melissa says

      October 15, 2012 at 7:37 pm

      can’t wait to try it!

      Reply
    21. Leisel says

      October 16, 2012 at 12:38 pm

      We had this for breakfast this last weekend. I substituted coconut milk for the milk, because the in-laws don’t eat/drink dairy, and it was just fabulous! Thanks for sharing.

      Reply
    22. Tina says

      November 10, 2012 at 6:20 pm

      Made this recipe after finding it on Pinterest. It is just ok, tastes exactly as you’d expect. I would give this a 5/10 and prefer original french toast better.

      Reply
    23. Stacey says

      November 16, 2012 at 10:42 pm

      Made mine tonight, they were a disaster! Very soggy and did not cook the way they were supposed to. At first i thought i added too much pumpkin but nope, this was a complete fail…

      Reply
    24. Rhiana Wackenhuth says

      November 20, 2012 at 6:57 pm

      Making this tonight. It is sticking to my non-stick electric griddle :/ Also, the amount of batter it makes is only enough to cover both sides of 8 slices of bread.

      Reply
    25. Shelli says

      December 13, 2012 at 2:41 am

      These were so yummy! All three of my kids are not pumpkin fans, but I made these anyway and didn’t tell them what was in them because I thought they sounded so good. They loved them, thank you!

      Reply
    26. Brenda Gateley Maxwell says

      February 25, 2013 at 2:17 am

      When I have company I arrange my French Toast in a 9×13 baking dish and it is just as Delicious and I guess you can also call it a bread pudding. Saves a lot of time when you have company.

      Reply
    27. Helena says

      August 18, 2013 at 10:31 pm

      Hi,

      Can you please tell me, how to adjust the ingredients for just 7 slices of bread????????

      Thank you.

      Reply
    28. Marianna says

      September 7, 2013 at 5:25 pm

      Great recipe! Made these this morning for my boyfriend and he loved them! Very simple to make and so delicious! Thank you!

      Reply
    29. Lee Ann says

      September 18, 2013 at 7:57 am

      These look great! Thank you very much! 🙂
      _________
      Lee Ann H.
      My blog Crochet…Gotta Love It!

      Reply
    30. Cindy W. says

      September 25, 2013 at 6:15 pm

      We made these for dinner tonight. They were good. A decent french toast. I wouldn’t say “great!” because they didn’t taste super pumpkin-y. If I didn’t know there was pumpkin in it, I would not be able to identify it. Like others have said, we didn’t get 14 slices of bread out of that small amount of egg and milk. I had to mix up more. Also, after cooking for 1-2 minutes per side, they were still completely soggy. I had to cook them way longer than that! Not a terrible recipe, actually a great starting point! I would made these again, but put my own tweaks on it next time.

      Reply
    31. Mama Owl says

      September 26, 2013 at 9:43 am

      I have to agree with others. These were good, but not “fantastic”. They smelled soooo good while they were cooking, but a let down when we tasted them. I also could not get 14 slices of bread out of the recipe… and part of the slices were “very thin” bread… I got 7 regular and 4 very thin… so, yeah, more like 9. I do like the idea of trying it in the crockpot… adding some sweetener and layering it to make a kind of “bread pudding”. Not a total wash, but definitely needs some “tweaking”.

      Reply
    32. Dayle says

      September 29, 2013 at 3:18 pm

      These were good and I could definitely taste the pumpkin (yum), but I would recommend putting some sugar in the batter. If you are using syrup then you may not need/want it, but my family is not huge fans of syrup and w/out it, there is no sweetness to the toast.

      Reply
    33. structural alterations bedfordshire says

      November 13, 2013 at 3:31 am

      What’s up colleagues, nice piece of writing and pleasant arguments commented at this place, I am truly enjoying by these.

      Reply
    34. Anastasia says

      December 20, 2013 at 5:19 pm

      I made these last night for dinner, because breakfast for dinner is always awesome! They were very delicious. I think that the people that got soggy french toast and only got 7 slices do not know how to make french toast. You get it in and out of the batter and onto the pan as quickly as possible. I got 12 slices from this recipe. I really was so delicious and such a great way to sneak in a veggie for breakfast! I did use pumpkin pie mix that already has spices and some sweetener it it.

      Reply
    35. Lucy says

      October 2, 2014 at 8:28 pm

      I’ve never made anything pumpkin related so I have no idea what home pumpkin pie spice is. Can I find it in the grocery store? Can it be labeled just pumpkin spice?

      Reply
      • Jenn K says

        October 6, 2014 at 3:59 pm

        Yes, it is labeled as pumpkin spice, but you can also create your own with Erin’s recipe: https://www.5dollardinners.com/erins-homemade-pumpkin-pie-spice/

        Reply
    36. Jackie says

      October 24, 2014 at 8:28 pm

      This is delicious! Hoping the left over batter stores well for tomorrow morning.

      Reply

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