by Sheryl

Prep Time: 5 mins | Cook Time: 6 mins | Total Time: 11 mins | Servings: 12

Gosh, this is the best French Toast I’ve ever made! For a perfect Fall, breakfast gives this a try and I’m pretty sure you’ll get hooked in a heartbeat. You’ll love the sweetness, that perfect spice, topped with a super easy homemade whipped pumpkin butter.


4 eggs
2/3 cup milk – (whole, low-fat or skim)
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
12 slices Texas toast – OR french bread, OR challah, OR croissant halves


1/2 cup salted or unsalted butter – ( 1 stick), room temperature
1/3 cup pumpkin puree
3 tbsp maple syrup – or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice


Step 1: Melt a little amount of butter in a large non-stick skillet over medium heat.

Step 2: Add the eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice in a rectangular baking dish. Whisk well.

Step 3: Then, dip each piece of bread into the mixture on both sides before putting into the hot skillet with melted butter.

Step 4: Cook the bread for approximately 2 to 3 minutes on each side or until golden brown. Do this for the rest of the ingredients.

Step 5: Serve the toasts hot with whipped pumpkin butter, maple syrup, and some toasted chopped nuts.

For the pumpkin butter:

Step 1: Add the softened butter in a small mixing bowl. Use a hand mixer to beat for about 2 minutes or until light and fluffy.

Step 2: Then, add in the pumpkin puree, maple syrup or honey, vanilla, cinnamon, and pumpkin pie spice. Continue beating for a minute more or until fluffy.

Step 3: Place in an air-tight container and store in the fridge for up to 5 days.


For a sweeter french toast, add a tablespoon of brown sugar to the mixture.


Serving: 12g | Calories: 261kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 239mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 7mg

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