Oh my heavens – divine, divine, divine. This Pumpkin Pie French Toast recipe is a MUST TRY in the fall and winter months!
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.
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.
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!
Pumpkin Pie French Toast
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"!
Video
Notes
Want more great breakfast recipes from Erin?!?
The $5 Dinner Mom Breakfast and Lunch Cookbook
With the same fool proof system she used to cut your weekly food budget and put a healthy and delicious $5 meal on the dinner table for your family, she takes it one step further with “The $5 Dollar Dinner Mom Does Breakfast and Lunchâ€. Erin walks you through the time and money savings of batch cooking and making your own convenience foods.
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[email protected] says
Thanks for hosting Erin! Enjoy your week! Looking forward to seeing you on The View!
~Liz
Erin, The $5 Dinner Mom says
You’re welcome Liz! I’ll “see” you Friday 😉
Erin
Alea Milham says
Your pumpkin pie waffles look fantastic! I will be giving this a try soon.
Alea Milham says
I meant French Toast – I have been making waffle cookies, so I am mixing up my breakfast terms.
Erin, The $5 Dinner Mom says
LOL! I’m just intrigued by the waffle cookies…is that when you use the waffle maker to make cookies?!
YUM!
Jennifer says
Oh, yummy! Pretty sure this will make my family very happy!
Erin, The $5 Dinner Mom says
🙂 Jennifer! I bet it will!
Sarah @ Frontier Kitchen says
LOVE this – my husband loves french toast and anything pumpkin so I’ll have to make this for him.
Leilani says
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!!
Jodi says
So sorry I already had breakfast before reading this post! I will definitely try soon, along with the pumpkin cream cheese! Yum!
Jodi says
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!
karen says
lots cheaper than buying it from einstein bagels, i think. 🙂 how about a reciepe for pumpkin bagles? 🙂
Julie says
Made these today! They were awesome. I was hoping to freeze the extras, but there were NO extras!
LisaE says
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.
gloria flagg says
after freezing the french toast or pancakes, what is the process of thawing & reheating?
Steve says
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”
The Tattooed Homeschooling Housewife says
. 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
Jamie says
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!
karen says
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?
Kati says
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.
Christina W says
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.
interior design says
I made and enjoyed
Sara M says
Erin, How long do you think they will hold up in the freezer?
Kim says
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.
Ruby says
ever thought about trying this in a slow cooker?
Erin, The $5 Dinner Mom says
Thought about it…haven’t tried it! A Slow Cooker Pumpkin Bread Pudding would be fabulous, I’m sure!
melissa says
can’t wait to try it!
Leisel says
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.
Tina says
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.
Stacey says
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…
Rhiana Wackenhuth says
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.
Shelli says
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!
Brenda Gateley Maxwell says
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.
Helena says
Hi,
Can you please tell me, how to adjust the ingredients for just 7 slices of bread????????
Thank you.
Marianna says
Great recipe! Made these this morning for my boyfriend and he loved them! Very simple to make and so delicious! Thank you!
Lee Ann says
These look great! Thank you very much! 🙂
_________
Lee Ann H.
My blog Crochet…Gotta Love It!
Cindy W. says
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.
Mama Owl says
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”.
Dayle says
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.
structural alterations bedfordshire says
What’s up colleagues, nice piece of writing and pleasant arguments commented at this place, I am truly enjoying by these.
Anastasia says
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.
Lucy says
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?
Jenn K says
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/
Jackie says
This is delicious! Hoping the left over batter stores well for tomorrow morning.