How pretty are these pumpkin french toast triangles? Just do me a favor and try to look past the amount of syrup that is on this plate.

pumpkin french toast l simplyscratch.com

One of the first cookbooks that I bought for myself was about sneaking wholesome veggies into your everyday food. I ended up only making one recipe out of the whole entire book. It was a recipe that hid sweet potato puree in the french toast batter. I never was really into the whole “sneaking” bit but I did make them quite a bit, with full disclosure that there was indeed sweet potato in there, and my girls still loved them. Which, now that I think about it, is pretty surprising.

Being that it’s fall and with my youngest having a friend sleep over this past weekend, I decided to make not-so-sneaky pumpkin french toast. I wasn’t sure how these would go over so I made two kinds. Over achiever much? Yep that’s me. I made your basic, milk-egg-vanilla french toast and this pumpkin french toast version. I inhaled the pumpkin french toast like my life depended on it, the girls gave me two thumbs up on as well.  They are just SO good.

pumpkin french toast l simplyscratch.com

I melted pads of butter over top, drizzled them with real maple syrup and dusted with powdered sugar and a little extra pumpkin spice.

Fall on a plate is what these are.

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In a wide and somewhat shallow bowl whisk together 4 eggs, 1/2 cup of pumpkin puree, 1 tablespoon of pumpkin spice and vanilla extract.

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While whisking, add in the milk.

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Quickly dip the bread into the pumpkin mixture and place onto your preheated and greased (I use coconut oil) griddle.

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Once the underneath is deeply golden brown (about 3 to 4 minutes) flip and continue to cook. Transfer the pumpkin french toast to a rimmed sheet pan and slide into your oven to keep warm. Just be sure the center is cooked and not gooey.

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I sliced the pumpkin french toast in half diagonally and served them with butter, real maple syrup and a dusting of powdered sugar and a pinch extra pumpkin spice.

I’m so in love!

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Planning on making this recipe? I’d love to see it! Snap a photo and tag me (@simply_scratch) or use the hashtag #simplyscratchrecipes and share it on Twitter or Instagram!

pumpkin french toast l simplyscratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 4 servings

Pumpkin French Toast

The best pumpkin french toast! Thick slices of bread dunked into a custard of eggs, pumpkin puree, homemade pumpkin pie spice and vanilla and griddle until perfection!

Ingredients

  • 1 tablespoon coconut oil, for griddle
  • 4 large eggs
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 slices bread, sliced thick

Instructions 

  • Preheat your griddle to 375° and grease with coconut oil.
  • In a wide bowl, whisk together the eggs, pumpkin, pumpkin spice, milk and vanilla extract.
  • Work in batches, quickly dipping both sides of the bread into the pumpkin custard mixture. Allow excess batter to drip back into the bowl before placing onto the hot griddle.
  • Cook for 3 to 4 minutes a side or until deeply golden brown. Make sure the centers are done, before placing the french toast on a rimmed baking sheet. Keep warm in a 200° oven. Repeat with remaining pieces of bread.
  • Serve with butter, syrup and a dusting of powdered sugar and pumpkin spice.
Serving: 3pieces, Calories: 375kcal, Carbohydrates: 48g, Protein: 17g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 191mg, Sodium: 529mg, Potassium: 357mg, Fiber: 5g, Sugar: 9g, Vitamin A: 5116IU, Vitamin C: 2mg, Calcium: 214mg, Iron: 5mg

pumpkin french toast l simplyscratch.com

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