Rating: 4.46 stars
130 Ratings
  • 5 star values: 82
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1

A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a lightly oiled skillet over medium heat.

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  • Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Nutrition Facts

284 calories; protein 10.7g; carbohydrates 29.8g; fat 13.7g; cholesterol 150.7mg; sodium 442.7mg. Full Nutrition
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Reviews (101)

Most helpful positive review

Rating: 5 stars
10/26/2010
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. Read More
(45)

Most helpful critical review

Rating: 2 stars
10/18/2010
I was unimpressed with this recipe. Even after adding additional pumpkin to the "batter" the french toast just tasted like french toast. And the pumpkin made it heavy and not like and fluffy like other french toast recipes I've tried in the past. Read More
(6)
130 Ratings
  • 5 star values: 82
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
10/26/2010
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. Read More
(45)
Rating: 5 stars
12/21/2009
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. Read More
(34)
Rating: 4 stars
10/28/2010
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. Read More
(31)
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Rating: 5 stars
12/27/2009
These were great! One addition that I did was to add 1 ts of brown sugar. Other wise everyone loved them! Read More
(16)
Rating: 5 stars
09/21/2012
I didn't happen to have any cream or walnuts on hand and I needed to cut the recipe in half but I figured I would try this recipe anyway. I used 2 eggs about a 1/4 cup of milk 1/4 cup of canned pumpkin 1/2 teaspoon cinnamon 1/2 teaspoon vanilla and 1/8 teaspoon of ground ginger and ground cloves. It still turned out phenomenal! This definitely feels like you're dipping the bread into pumpkin pie mix and it's absolutely delicious! Read More
(15)
Rating: 5 stars
10/11/2010
I like anything pumpkin flavored. These definitely made a delicious breakfast! Read More
(8)
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Rating: 5 stars
12/26/2011
Delicious and easy. I used fat free milk instead of half & half because that's what I had on hand. It tasted great and made the recipe healthier. I also sprinkled the walnuts on top after it was done rather than putting it in the mix. I served them with the "Cinnamon Syrup" recipe on here. Will definitely make these again! Read More
(8)
Rating: 5 stars
12/08/2010
A nice change of pace from traditional French toast. Even though I stirred the batter though between bread dippings the walnuts tended to slide to the bottom of the batter so that the first pieces of toast had few nuts and the last ones had the bulk of them. To compensate next time I will use a serrated spoon and scoop up some walnut pieces from the batter to sprinkle on the tops of breads as they are lowered onto the griddle. I tried this out toward the end and it worked well. Read More
(7)
Rating: 5 stars
11/23/2010
This was wonderful! I used plain half and half but it I am going to try it again with Gingerbread flvaored creamer. The pumpkin mixture absorbed nicely into the bread. Delicious! Read More
(6)
Rating: 2 stars
10/18/2010
I was unimpressed with this recipe. Even after adding additional pumpkin to the "batter" the french toast just tasted like french toast. And the pumpkin made it heavy and not like and fluffy like other french toast recipes I've tried in the past. Read More
(6)