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Pumpkin French Toast

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: easy, fall, pumpkin bread
Servings: 12 people
Calories: 326kcal
Author: Jennifer Debth


  • 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

Optional toppings

  • chopped pecans
  • butter
  • maple syrup


  • Preheat the oven to 400 degrees F.
  • Slice the pumpkin loaf into 12 (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!
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Serving: 1slice | Calories: 326kcal | Carbohydrates: 58g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 355mg | Potassium: 160mg | Fiber: 2g | Sugar: 40g | Vitamin A: 845IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.2mg