Easy Pumpkin French Toast

5 from 2 votes

Day-old bread soaked in a pumpkin pie spice custard and cooked low and slow in butter until golden outside and set in the middle.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Servings: slices

In a shallow baking dish, whisk the milk, pumpkin puree, eggs, light brown sugar, salt, vanilla extract, pumpkin pie spice, and cinnamon until completely smooth.
3/4 cup milk, 1/2 cup pumpkin puree, 3 eggs, 2 tbsp light brown sugar, 1/2 tsp salt, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon
Soak each slice of bread in the pumpkin custard for 30 seconds per side, letting the extra drip back into the dish.
9 slices bread
Heat a large nonstick skillet over medium-low heat and melt a little butter.
2 tbsp Butter
Cook 2 to 3 slices at a time for 3 to 4 minutes per side, until deep golden brown. Add butter between batches.
Top with powdered sugar, cinnamon butter, chopped pecans, and maple syrup.

Leftover pumpkin: A 15 oz can holds about 1 3/4 cups, so you'll have about 1 1/4 cups left. Use it in this easy pumpkin pie spice chia seed pudding, a healthy pumpkin smoothie, or bakery-style pumpkin chocolate chip muffins.
Puree, not pie filling: Use 100% pure pumpkin puree. Pumpkin pie filling makes it too sweet.
Heat check: If the outside browns before the middle sets, lower the heat.
Freezing: Freeze cooled slices in a single layer, then bag. Reheat in the toaster or oven.