Pumpkin French Toast

Pumpkin French Toast Recipe

by Amber on December 1, 2010

Halloween and Thanksgiving may be over, but I think any time is the perfect time for Pumpkin French Toast. What I really love about this recipe is that you can make it ahead of time: Overnight, or a couple of hours ahead, and it’s going to be a fantastic thing to wake the rest of your family up to.

I served generous helpings of this comforting and hearty breakfast casserole with British bacon, much to my husband’s delight. If you’ve never had British bacon, you haven’t lived, my friend. It’s cut from a completely different part of the pig, and it goes through a completely different curing process. Search some out at your local British imports shop, or go to FoodIreland.com and order yourself some. Get some real Cadbury’s chocolate while you’re there.

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{ 14 comments… read them below or add one }

maggy@threemanycooks December 1, 2010 at 3:49 PM

That looks to die for! In the words of you – “WANT!” And no, it’s never too late for pumpkin. I’ll be enjoying it from now until Spring.


stephanie December 1, 2010 at 4:02 PM

YUM! Sounds absolutely divine. We’re huge fans of pumpkin over here too. I made pumpkin pancakes the other day. It’s great any time of the day, really.

Hope you had a wonderful Thanksgiving!



Jen Schall December 1, 2010 at 5:05 PM

Yum! I have been meaning to try some pumpkin pancakes and pumpkin French toast but hadn’t gotten around to it yet. I still have a few fresh pumpkins and lots of homemade puree to use, so I’ll bookmark this recipe!


Jamie | MBA December 1, 2010 at 10:11 PM

Pumpkin + French Toast? I’m sold!


SMITH BITES December 2, 2010 at 6:53 AM

i’m of the mind like everyone else – pumpkin isn’t just for October and November; and you KNOW how i feel about French toast – especially French toast that sits in the fridge overnight and then baked off the next morning!! Love it!


marla December 2, 2010 at 8:05 AM

Agreed ANYTIME is the right time for pumpkin french toast & your looks delish :)


Tracy December 2, 2010 at 9:04 AM

I really wish I had a big stack of these right now. And I’ve never had British bacon before; now my curiosity is peaked!!


naomi December 2, 2010 at 1:23 PM

I love pumpking and love the idea of pumpking in french toast-AWESOMENESS!!


bridget {bake at 350 December 3, 2010 at 8:42 AM

WOW!!! that looks AMAZING!!!


DessertForTwo December 3, 2010 at 10:00 PM

Ok, I am making this tomorrow. Like for real. I’m not just one of the commenters that says that and then never tries the recipe. The pumpkin is in the fridge, the bread is sitting out to go stale. It’s show time!

I’ll let you know how it goes :)


DessertForTwo December 4, 2010 at 10:35 AM

Made it, ate it, loved it. Thanks a million :)


Tickled Red December 4, 2010 at 11:12 AM

:O I am speechless! That takes pumpkin into a whole new stratosphere. Ummm…are you telling me that there is a meat candy out there that has been taken up a notch. Heavens!


Amber December 4, 2010 at 1:23 PM

Hooray! Thanks so much for the feedback, everyone. I love it when people really do make what you post and then come back and tell you about it :D


the urban baker December 4, 2010 at 9:51 PM

I have pumpkin and I have left over challah from last nights dinner! tomorrows breakfast will be a very special treat for my entire household!


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