Pumpkin French Toast for breakfast is a great way to do breakfast.
It’s the season for pumpkin everything. In our house, pumpkin spice shows up everywhere this time of year. Recently I tested a Hamilton Beach 3-in-1 Grill/Griddle and loved how versatile it is: use it as a flat griddle, a grill, or both at once. That flexibility makes it perfect for making a batch of Pumpkin French Toast while cooking bacon alongside it for a complete breakfast (or breakfast for dinner).
The griddle’s removable plates pop off easily for cleaning, so grease and mess are minimal. The grates are dishwasher safe, which is a big plus in my kitchen. After weeks of use, it’s become one of my favorite appliances.
I made this Pumpkin French Toast on a whim and my family devoured it—my son even stole mine. It pairs beautifully with bacon and eggs for a filling meal, and it’s simple enough to throw together on busy mornings or lazy weekends. The pumpkin adds a warm, cozy flavor that everyone loved.
This recipe is also easy to customize. I used canned pumpkin because it’s in season, but you can swap in other purees or flavors to suit your taste. Top the finished slices with powdered sugar and maple syrup for a classic finish.
Ready for a delicious breakfast or breakfast-for-dinner? Try this Pumpkin French Toast and enjoy the cozy flavors of the season.
Pumpkin French Toast
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Ingredients
- 3 Eggs
- 1/2 Cup Canned Pumpkin
- 1/2 Cup Milk
- 1 Tsp Pumpkin Pie Spice
- 1 Tsp Ground Cinnamon
- 1 Tsp Vanilla Extract
- Pinch of Sugar
- 8 Slices Bread
- Powdered Sugar
- Maple Syrup
Instructions
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Combine all ingredients except the bread in a shallow dish and whisk until smooth.
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Dip each slice of bread in the pumpkin mixture, coating both sides.
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Place the coated bread on a greased skillet or griddle and cook until golden, then flip and cook the other side.
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Repeat with remaining slices.
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Serve topped with powdered sugar and maple syrup.
Nutrition
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