This Pumpkin French Toast Recipe is made w/ pumpkin bread that’s filled w/ chocolate & butterscotch chips. Bring out the maple syrup for an easy breakfast!
Remember that Pumpkin Bread 🎃 from Wednesday? Well. It was pretty awesome on it’s own, but then I turned it into french toast.
I think this pumpkin french toast is a great way to kick off October!
If I’m being honest, I’ve never been a huge breakfast fan. I’d much rather have leftover Indian food than donuts, and don’t even get me started on breakfast for dinner. 😉
It took me yeeeears to get on board with bagels and even longer to enjoy pancakes for breakfast – and only if they had a massive amount of chocolate chips folded into them.
In the last few years, however, I’ve slowly started to expand my palate and now I enjoy all sorts of breakfast foods…
Breakfast pizza that’s actually made with eggs and not leftover from the night before? Yes!
Coconut lemon sweet rolls? H.E.A.V.E.N. 👼
And now? I even craaaave things like this pumpkin french toast.
It’s lightly spiced, it’s pumpkin-y, and it’s a little crisp on the outside, while maintaining a ridiculously fluffy center.
Oh yea. And remember that this pumpkin bread has been studded with melty chocolate chips and butterscotch chips, so there’s a whole lotta yummy going on in this pumpkin french toast.
Smothered in a little butter, chopped pecans, and maple syrup and you’ve got me begging for “breakfast for dinner”. I never thought it would happen, but here we are!
Can I admit something else now?
This is the first time I’ve actually made real french toast! I’ve made french toast casserole before, but I’ve never sliced, soaked, pan fried, and baked french toast slices before.
Let me tell you: it’s easy, it’s yummy, and I want it every weekend for the rest of my life. 😉
I mean, just picture waking up to this Pumpkin French Toast on a cool, fall, Saturday morning for a second:
Homemade spiced, cozy pumpkin bread that’s been soaking in a creamy milk, egg, pumpkin, cinnamon mixture. Then it gets seared in a little butter and baked to golden perfection.
Then we’re going to stack the slices high and smother it in a little melty butter, pecans for some crunch, and sweet, sticky maple syrup. 😍 😍 😍 Fluffy, crispy, sweet, maple-y, pumpkin french toast perfection.
Can you smell it?! Can you taste it?!
Happy Friday! Who’s excited for breakfast tomorrow? 🙋
If you’re a pumpkin french toast lover, you might also like this Strawberry Nutella Cream Cheese French Toast Casserole! Show me the yummy!
- 1 loaf pumpkin bread at least a day old
- 2 large eggs
- 1/2 cup milk
- 1/4 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons brown sugar packed
- 2 tablespoons unsalted butter
- chopped pecans
- maple syrup
- Preheat the oven to 400 degrees F.
- Cut the ends of the bread off (the butts), then slice the pumpkin loaf into 6-8 (they should be about 1 inch thick) even slices.
- Whisk together eggs, milk, pumpkin, vanilla, cinnamon, salt, and brown sugar until well combined.
- Pour half of the egg mixture into a 9 x 13 in baking pan. Place slices in pan. Pour the rest of the egg mixture over the bread and let the slices soak for a minute or two.
- While the bread is soaking, melt butter over medium heat in a large non-stick skillet. It should be nice and bubbly.
- Place bread in skillet and brown for 90 seconds on each side. I did 4 pieces at a time.
- Repeat with remaining bread slices.
- Place the browned pieces of bread onto a rimmed baking sheet.
- Bake for 10-15 minutes, or until desired texture has been reached.
- Serve with chopped pecans, butter, and maple syrup!