Pumpkin and Walnut French Toast

    1 hour 10 min

    This is a deliciously different French toast recipe. Bread is dipped in a spiced pumpkin and egg custard, then pan-fried to perfection. Serve with maple syrup for a decadent breakfast, brunch or dessert.

    54 people made this

    Serves: 4 

    • 3 large eggs
    • 125ml single cream
    • 4 tablespoons cooked and mashed pumpkin
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon pumpkin pie spice
    • 4 tablespoons finely chopped walnuts
    • 8 slices day-old bread

    Prep:15min  ›  Cook:20min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. Heat a lightly oiled frying pan over medium heat.
    2. Whisk eggs, single cream, pumpkin puree, cinnamon, vanilla extract, pumpkin pie spice and walnuts together in a bowl.
    3. Soak one slice of bread at a time in the pumpkin mixture, then set aside.
    4. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling.
    5. Cook the bread until golden brown, about 3 minutes on each side.

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    Reviews in English (84)


    I have made other pumpkin french toast recipes, and none compare to this one. I think what sets this one apart must be the cream, the pumpkin pie spice and vanilla extract. I could taste the pumpkin in this recipe and the flavor overall was great. I used whole grain bread as I wanted to make this as a healthy breakfast for my family however, if I was making this simply to indulge tastebuds, I would go for slices of french bread and top it all off with generous dollops of spiced whipped cream, or a scoop of vanilla ice cream and a good drizzle of maple syrup, as suggested. The whole family loved this recipe.  -  24 Oct 2010  (Review from Allrecipes US | Canada)


    Very good. I used Carnation evaporated milk. This woorks great with the flavored Coffeemate liquid creamers too. French Vanilla or the holiday flavor you like best. Thanks Andrea. Pumpkin worked into any recipe is so good for you.  -  21 Dec 2009  (Review from Allrecipes US | Canada)


    I used organic eggs, fat free half-n-half, Trader Joe's pumpkin puree and I actually used all pumpkin pie spice which was 1 1/4. My kids really enjoyed this. I made a homemade maple-vanilla syrup to drizzle over the top and I'll tell you...they ate all but one piece. I tried a bit and thought it was pretty good, though I might like to increase the pumpkin to a half cup and maybe cut the half-n-half to a quarter cup next time to REALLY taste the pumpkin. Using the maple-vanilla syrup with it was a good idea.  -  26 Oct 2010  (Review from Allrecipes US | Canada)