Pumpkin Spice French Toast

This pumpkin spice French toast is Christmas on a plate!

Spiced pumpkin bread is dipped in a vanilla milk bath and pan fried until golden, then topped with sugared cranberries and maple syrup.

It’s everything seasonal wrapped up in one delicious bundle on your plate!

How to make pumpkin spice French toast

Featured Ingredients

• Pumpkin Puree: In the fall we always have multiple cans of pumpkin puree in the pantry.
  • It’s versatile in curries, squash soups, stirred into applesauce, or a morning oatmeal, into a warmed spice compound butter, stirred into chili for a sweet and earthy layer of flavor, added into bread pudding, or even into mac and cheese!
  • But here’s a fun fact about pumpkin puree: It’s not made from field pumpkins.
  • It’s actually made out of a mix of different squashes and certain pumpkin varieties. But pumpkins for Jack-o’-lanterns are just decorative.
  • So, how do we love thee pumpkins? Let us count the ways!
  • Both on the table in dishes, and on the porch lit up in the night to show trick-or-treaters the way!
• Eggs: Keep them on hand at all times!
  • Eggs are great in so many dishes.
• Oat Flour: You can buy oat flour, or if you have a high-powered blender, or a food processor, you can simply process oats into a fine flour.
  • And if you have a designated spice grinder, you can grind the oats in there as well. For all intents and purposes, 1 cup of old-fashioned oats will yield you 1 cup of oat flour.
  • You can use steel cut oats, but they take longer to process.
  • So, for expediency, old-fashioned oats are your friend. (Or, of course bagged oat flour fits the bill too!)
• Sugared Cranberries: These little eye-popping berries are both sweet and sour.
• They’re little jewels on your pumpkin French toast.
• So, while you can skip this step, we’d highly recommend that you give a present to yourself – from yourself, and throw some cherries in sugar water and then roll them in turbinado.

Step-by-Step Instructions

For the Pumpkin Bread:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the pumpkin puree, oil, eggs and brown sugar until combined.
3. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
4. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
5. Pour batter into a greased loaf pan. Sprinkle top with granulated sugar.
6. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean.
7. Once bread is cooled, slice into 10 slices.

For the French Toast:

1. Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
2. In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices.
3. Dip pumpkin bread slices into the eggnog mixture, then place in the skillet.
4. Allow to cook 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes.
5. Repeat with the remaining slices of pumpkin bread.
6. Serve with sugared cranberries, berries and/or maple syrup.

Recipe Substitutions and Alterations

• For the bread: If you're in a time crunch, use premade bread, such as a whole grain cinnamon raisin bread.
• For the milk: Use your favorite milk or try this recipe with egg nog.
• For the sugared cranberries: Ues your favorite fresh berry instead.

Nutrition Considerations

• To make it gluten free: Use all-purpose gluten free flour to make the pumpkin bread.
  • Be sure all other packaged ingredients are gluten free.
• To make it dairy free: Use your favorite dairy free milk throughout the recipe.
• To make it vegan: Use your favorite plant-based milk throughout the recipe.
  • Instead of egg, add a tablespoon of cornstarch to the milk mixture to thicken and coat.
• To make it nut free: This recipe is nut free.
  • Be sure all packaged ingredients are nut free.

If you love this recipe, you may also enjoy these:

• Cranberry Maple French Toast Cups
• Spiced Pumpkin Bread
• Apple Cranberry Bread Pudding
• Cinnamon Coffee Cake

Pumpkin Spice French Toast

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Spiced pumpkin bread dipped in a vanilla batter, served with sugared cranberries makes the perfect holiday breakfast in this recipe.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 55-60 mins
• Total Time: 1 hr 10 mins-1 hr 20 mins
• Yield: Serves 10 1x
• Category: Breakfast, Brunch
• Method: Baking, Stove-Top
• Cuisine: American

Ingredients

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Pumpkin Bread:

• 15-ounce can pumpkin puree
• 4 tablespoons oil
• 3 large eggs
• ½ cup brown sugar
• 1 cup flour*
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon coarse salt
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch ground cloves
• 1 tablespoon granulated sugar

Eggnog French Toast:

• 1 cup milk or eggnog
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• Pinch of each ground cinnamon, nutmeg, ginger, cloves

For Garnish:

• Sugared cranberries* or other berries, for garnish
• Pure maple syrup, for garnish

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Instructions

For the Pumpkin Bread:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the pumpkin puree, oil, eggs and brown sugar until combined.
3. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Add dry ingredients to wet ingredients, slowly, whisking until just combined.
4. Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake 55-65 minutes, until toothpick inserted in center comes out almost clean. Once bread is cooled, slice into 10 slices.

For the French Toast:

1. Heat a large skillet, cast iron pan or griddle to medium-high heat. Grease with butter or cooking spray.
2. In a medium bowl, whisk together egg nog, eggs, vanilla extract and spices. Dip pumpkin bread slices into the eggnog mixture, then place in the skillet. Allow to cook 2-3 minutes, until browned, then flip and cook an additional 2-3 minutes. Repeat with the remaining slices of pumpkin bread.
3. Serve with sugared cranberries, berries and/or maple syrup.

Notes

For the flour: You can use all-purpose, whole wheat, whole wheat pastry, oat or gluten free all-purpose flour.

Cooking Tip: To make sugared cranberries, soak 1 cup cranberries in hot water with 4 tablespoons sugar or sweetener (such as stevia) for 30 minutes. Drain sugar water and toss cranberries with turbinado sugar (sugar in the raw).

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 275
• Sugar: 14g
• Sodium: 277mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 111mg