Pumpkin French Toast

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This Pumpkin French Toast is a really nice breakfast to make in the fall for a special weekend morning.  The bread develops a wonderful, crunchy crust, and it’s wonderful served with warm maple syrup.

Pumpkin French Toast with syrup

This recipe for Pumpkin French Toast has always been a website favorite.  If you’re a fan of Cinnamon Toast Crunch Cereal, you’ll be happy to know that this cereal is what provides the crunchy crust for the French Toast.  And… that gives you a reason to buy a box of that addicting cereal to keep in your pantry!

It was a rather simple breakfast feast to put together, actually. A loaf of French bread had been sitting on the counter for a couple of days (the best kind for real French toast), and it was just waiting for me to think of a way to use it up.  I cut it into 3/4-inch to 1-inch slices and began with the regular French toast stuff… eggs, milk and cinnamon, but with added whipping cream, nutmeg, a splash of sugar and pumpkin, of course. And I wrestled the box of Cinnamon Toast Crunch cereal out of my 8 year old’s hands and covered egg-dipped toast in a crushed cinnamony crumbs.

How to make pumpkin french toast

How to make Pumpkin French Toast:

First things first.  You want to use a loaf of French bread that is at least a day old, and maybe even two days old.  Fresh French bread is just too soft for making French toast.  The bread gets dunked in a simple French toast batter that is made of eggs, pumpkin puree, milk, cream, cinnamon and nutmeg.  If the bread is too soft, it’ll soak up that mixture like crazy, and you’ll end up with soggy French toast.  That’s not good!

Day-old French bread is perfect for Pumpkin French Toast.  A quick dunk in the batter, and a quick searing in a hot skillet on both sides, keeping the skillet covered while cooking, and it turns out golden brown and ready for syrup.

Pumpkin French Toast with crunchy cinnamon crust

There’s the distinct flavor of pumpkin in this French toast, and the bread absorbs all of the wonderful spices. The cinnamony crust is optional, but I think it adds a unique twist to the recipe. The bread stays soft and pillowy inside, and then a crusty layer forms on the outside.

Pumpkin French Toast with crunchy cinnamon crust

My son gushes about this Pumpkin French Toast so much, and he begs me to make it all year long.  This experiment was an unexpected recipe success.  It’s very difficult to eat just one piece!  It’s worth every extra minute at the gym though, so have at it!

If you are looking for more fall breakfast recipes, you might also enjoy my Spiced Apple Waffles or these Apple Fritter MuffinsApple Crisp Coffee Cake, Pumpkin Morning Glory Muffins, and Amish Pumpkin Cinnamon Rolls are also very good choices for a fall breakfast!

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Pumpkin French Toast with Crunchy Cinnamon Crust

This Pumpkin French Toast is an awesome fall breakfast recipe.  The crunchy cinnamon addition to the crust is completely optional, but oh so delicious!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings (2 slices per)
Calories 553kcal
Course Breakfast
Cuisine American
Keyword breakfast, french toast, pumpkin


  • 2 large eggs
  • 1/4 cup unsweetened pumpkin puree
  • 1/4 cup cream
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon granulated white sugar
  • 4 cups Cinnamon Toast Crunch Cereal, crushed
  • 8 3/4-inch thick slices day-old French bread


  • In a low-lying, flat bowl, whisk together the eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar.  Put the crushed cereal in another low-lying flat bowl.
  • Heat a skillet to medium-heat, and brush with butter (or spray with nonstick spray). Quickly dip the bread on both sides into the egg mixture, then cover both sides of the bread with the crushed cereal. Place in a hot skillet, reduce heat to low and cover with a lid. Heat 2 to 3 minutes on each side, until lightly browned. Repeat with the remaining bread.
  • Serve immediately with maple syrup.


  • *This recipe really is best with French bread that is a day or two old- if it's too soft, it will absorb too much of the liquid and turn out soggy.
  • *Do a quick dip into the liquid. You don't want to soak the bread in it.
  • *You may leave off the crumbled cereal if you don't wish to add crunch. (It's good though!)


Serving: 1serving | Calories: 553kcal | Carbohydrates: 91g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 814mg | Potassium: 282mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2750IU | Vitamin C: 0.7mg | Calcium: 91mg | Iron: 4mg
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  • Betsey wrote:

    The crunch is a great idea. We made this today and it was great! I made a few changes like using French vanilla creamer in place of the whipping cream, reduced the nutmeg to 1/4 tsp because I think nutmeg is strong and added 1/2 tsp of cloves, pumpkin isn’t at it’s best until there are cloves with it.

  • Quilted Cupcake Jean wrote:

    Made this today – loved it! Thanks so much for sharing this great recipe. Pumpkin is a huge favorite of mine.

  • dawn wrote:

    love this….

  • Michelle wrote:

    Very tasty. My first recipe from your site. Now I need to find about 4 more recipes to use up the rest of this big can of pumpkin puree…

  • Kevin wrote:

    This is a great idea! Nice way to enjoy some of the in season pumpkins!

  • jasmine wrote:

    hohoholy crap! im totally making these for a fall brunch! with mimosas! and a fire!

    youve inspired me, gorgeous pics, omnom recipe!

  • Brian wrote:

    Those look fantastic, a variation on that would make a stunning dessert.

  • Kristin wrote:

    I made this french toast this weekend and it was delicious! Just the right amount of pumpkin flavor and spice. Very easy to make if not a bit messy but well worth it. I am definitely making this again. And next time I’m going to make my homemade cinnamon syrup to pour on it.

  • Sophie wrote:

    What a great & neat idea is this!!

    Looks very lovely & so tasty too!!
    A must try!!

  • Maria wrote:

    I love the crunchy crust. Perfect treat for fall!

  • Tracy wrote:

    Yum! I love pumpkin in any way except in pies (it’s a texture thing for me). That french toast looks delicious!