Pumpkin French Toast with pumpkin butter

  • Cook Time 00:10:00
  • Prep Time 00:10:00
Nothing says fall quite like pumpkin, so here's a Pumpkin French Toast that's sure to celebrate the season! Oh, and be sure to add the pumpkin butter...you won't regret it.


  • Angelic Bakehouse Sprouted Whole Grain Bread
  • 3 eggs
  • 2/3 cup milk
  • 1 cup pumpkin puree
  • 2 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp pumpkin spice
  • 1 stick butter, room temperature
  • 3 tbsp maple syrup


  1. Start with preparing the pumpkin butter. In a small bowl, add soften butter and beat with a mixer for 2-3 minutes, or until light and fluffy.
  2. Once the butter is softened, add 1/2 cup of pumpkin puree, maple syrup, 1 tsp of vanilla, 1tsp ground cinnamon, and 1 tsp pumpkin spice. Beat with mixer for 1 minute, or until ingredients are fully combined. Set aside. (Store in the refrigerator in an air tight container.)
  3. In a baking dish, whisk together eggs, milk, 1/2 cup of pumpkin puree, 1 1/2 tsp of vanilla, 1 tsp ground cinnamon, and 1 tsp pumpkin spice. Mix well.
  4. Heat a non-stick pan over medium heat and add a small amount of butter to melt.
  5. Dip 1 or 2 slices of bread into mixture at a time (depending on how big your pan is) and place coated slices in hot pan. Cook each side until golden brown, around 2-3 minutes per side. Repeat with remaining slices of bread.
  6. Serve French toast hot with a scoop of pumpkin butter. Top with maple syrup, cut up strawberries, bananas or chopped nuts if desired. Enjoy!