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Pumpkin French Toast Recipe

Pumpkin French Toast with Coffee-Dusted Pecans is a delightful autumnal breakfast. If you have extra pumpkin puree hanging around, this is a great place for it!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, Breakfast
Keyword: brioche french toast, challah, challah french toast, pumpkin french toast
Servings: 4
Calories: 143kcal
Cost: $9


  • 1/2 cup pecans
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground coffee
  • 1 teaspoon brown sugar
  • 2 teaspoons bourbon whiskey
  • Pinch ground cinnamon
  • Pinch kosher salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup pumpkin puree
  • 3 tablespoons light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fresh orange zest
  • 1/4 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of ground ginger
  • Pinch kosher salt
  • 1 loaf of challah or bread of choice cut into 1-inch slices


  • Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, bourbon, cinnamon and salt. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you're able to handle them. Chop up the pecans until finely chopped and set aside.
  • In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.
  • Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.
  • Preheat your cast iron skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. (I like to do a little bit of both.) When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans. Serve warm with maple syrup.


Calories: 143kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 15mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3314IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg