Pumpkin French Toast
Pumpkin French toast is a wonderful breakfast or brunch dish during the fall. Soft slices of pumpkin bread are dipped in custard and cooked in butter until browned. Top it with maple syrup for a decadent fall treat.
Not long ago I made a super soft pumpkin yeast bread and I discovered it’s perfect for French toast. I’d saved a whole loaf only to use it to make French toast and It came out even better than I had hoped. The bread was so soft and full of spices after being heated on the pan and tasted absolutely heavenly encrusted in the custard base. Drizzle it with some pure maple syrup … and sigh.
Did you like French toast growing up? As a kid I didn’t love it. My mom made it with sliced store-bought sandwich bread and some beaten eggs, with some sugar. I didn’t hate it, but I preferred pancakes and omelets instead.
It wasn’t until I started ordering French toast at restaurants that discovered all the richer versions, like using thick slices of brioche. Now that I know this, we actually make French toast a lot at home when we have leftover bread.
Tips for Making Pumpkin French Toast
- I used a loaf of Double Braided Pumpkin Bread for this French toast. It’s a yeast bread so you will have to make it in advance in order to use it for this French Toast.
- For the custard, I mixed half and half, eggs, honey and salt in a shallow bowl. I dipped the bread slices in the custard and then just cooked them in a skillet for a few minutes on each side.
- We topped ours with maple syrup, which is so delicious with the pumpkin flavor from the bread.
Can I use pumpkin quick bread to make French toast?
I haven’t tried it myself, but I’ve seen recipes for pumpkin French toast that use regular pumpkin bread that’s not made with yeast.
If you want to try it, I recommend letting the pumpkin bread dry out a bit before you use it to make it French toast. Typically, pumpkin quick bread is very moist so drying it out will help it absorb more of the custard when you dip it. If you try it let us know in the comments how it went!
This Pumpkin French Toast is perfect for a fall breakfast or brunch. FH took one bite and really, really loved it and he finished off most of the plate.
- 1 cup half-and-half
- 3 large eggs
- 2 tbsp honey warmed
- ¼ tsp salt
- sliced pumpkin bread (see notes for recipe link)
- 1 tbsp unsalted butter
All images and content are © Kirbie's Cravings.
In a shallow baking dish, whisk the half-and-half, eggs, honey, and salt until well combined.
Dip the pumpkin bread slices in the custard, coating both sides.
Melt the butter in a large skillet over medium heat. Cook the French toast for about two to three minutes on each side. Serve with maple syrup.