Spiced pumpkin French toast

    25 min

    A deliciously different French toast recipe. Wholemeal bread is soaked in a spiced-pumpkin-egg mixture, then pan-fried to perfection. Serve with golden syrup, maple syrup or dust with icing sugar.

    66 people made this

    Serves: 4 

    • 4 eggs
    • 4 tablespoons pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1 pinch ground nutmeg
    • 8 slices wholemeal bread
    • 2 teaspoons butter, divided

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Beat the eggs, pumpkin puree, cinnamon and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
    2. Melt 1 teaspoon of butter in a large frying pan over medium-high heat. Place 4 of the bread slices into the frying pan and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

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    Reviews & ratings
    Average global rating:

    Reviews in English (65)


    Guess what I made this into a french toast bake and it was delicious. I first greased a 9x13 pan and loaded it up with bread cubes. Next I took the recipe's liquid ingredients along with the pumpkin and pureed it all in the blender. Next, poured it over the bread cubes and baked it for 35-40 minutes at 350F. When it was done I sprinkled cinnamon sugar over top and drizzled with powder sugar and milk glaze. Yummy from all my coworkers. and what raves! Just remember to heavily grease the pan and easy clean up. Another Bake and Take.  -  27 Jan 2010  (Review from Allrecipes US | Canada)


    Great jumping off point. After reading some of the reviews, I thought I could make this a little more "pumpkin-y". I took 1/2 c. pumpkin and whipped it with 1/4 c. powdered sugar and 1/2 c. cream cheese. I added 1/2 tsp. pumpkin pie spice when it was near the end of whipping. I also added pumpkin pie spice to the egg mixture instead of the spices alone. I spread the pumpkin-cream cheese mixture inside of two slices whole wheat bread and made stuffed french toast. I served it with hot maple syrup and bacon. This made for a nice lazy Sunday lunch.  -  15 Nov 2009  (Review from Allrecipes US | Canada)


    Delicious! We doubled the pumpkin puree and still found the pumpkin taste to be pretty subtle. I would not increase the pumpkin past 1/2 cup or the egg mixture may lose its consistency. I added a splash of vanilla extract (personal taste). Using Texas Toast, this recipe made 6 slices = 3 servings. Either add 2 t. sugar or serve with powdered sugar or syrup. This was fantastic, we'll make it again.  -  14 Nov 2009  (Review from Allrecipes US | Canada)