Pumpkin Pie French Toast is the perfect fall breakfast! Packed with all the flavors of a delicious pumpkin pie and easily made gluten free and dairy free.
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The mornings are cool and crisp, our jackets and sweaters are being pulled out of storage, and a few days ago we took our annual drive up the canyon to view the beautiful Fall colors.
Fall is one of the most beloved seasons, probably due to the many tantalizing scents and flavors unique to this time of year. We love all the flavors of Fall, but pumpkin is probably our favorite!
From pumpkin donuts to pumpkin ice cream, we’re loving all these seasonal recipes!
Pumpkin Pie French Toast has been a favorite of ours for several years. It is an easy recipe that is quick to make and quick to clean up. It has all the flavors of a delicious slice of pumpkin pie and is perfect topped with a dollop of whipped cream!
We love serving this buttermilk syrup recipe with pumpkin pie french toast instead of traditional maple syrup, although maple works just fine if that’s what you prefer to use. Buttermilk syrup has a caramel-like flavor, is easy to make and keeps for several weeks in the fridge.
The great thing about this pumpkin pie french toast recipe is you can use just about any bread you want. For a list of our favorite gluten free breads, you can read this post.
For the photos, we used Udi’s new bread (the full 24 oz loaf). We have loved this bread because it is shelf-stable and has a really soft texture that isn’t crumbly and doesn’t require toasting. You can find it in the freezer section of just about any grocery store. We have also used Mrs Hewitt’s (available in all Utah Sam’s Clubs), Franz, homemade bread, and probably a few others 🙂
No one likes french toast that is crumbly or falls apart as you’re flipping it, so be sure your loaf of gluten free bread isn’t crumbly. If using Udi’s, be sure to take it out of the freezer to thaw at least 24 hours before you will be making this recipe.
MAKING THIS RECIPE??? Print the recipe below, make it, snap a photo, and tag @LifeAfterWheat on social media – we love seeing what you make!
LOOKING FOR MORE FALL RECIPES? Check out these other breakfast ideas:
Gluten Free Snickerdoodle Pumpkin Muffins from My Gluten-Free Kitchen
Instant Pot Pumpkin Quinoa Porridge from Allergy Awesomeness
Gluten Free Chai Donuts from Gluten Free Palate
Gluten-Free Pumpkin Donuts with Maple Glaze from Flippin’ Delicious
- 2 large eggs
- 3 Tablespoons canned pumpkin puree
- 2 Tablespoons milk (any kind, dairy or non-dairy)
- 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon vanilla
- 4-6 slices gluten free bread (we have used my sandwich bread recipe (linked in notes, Mrs Hewitt's, and Udi's Delicious)
- Preheat griddle to 275° F.
- Whisk eggs in a large container or pie plate. Beat thoroughly so the eggs are very smooth.
- Add remaining ingredients except bread) and whisk until completely smooth.
- Butter your griddle and dip one slice of bread into the egg mixture, then flip so that both sides are completely coated. Place on the griddle and repeat with remaining slices of bread until the egg mixture is gone.
- Cook until the bottom is golden brown and batter is set, then flip and cook the other side until it is golden and set as well.
- Remove to a plate, top with whipped cream, maple or buttermilk syrup, and an extra sprinkle of cinnamon if you want. Dig in!
You can find my gluten free sandwich bread recipe HERE. It works so well for French toast!
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Amount Per Serving: Calories: 353Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 187mgSodium: 513mgCarbohydrates: 50gFiber: 6gSugar: 14gProtein: 12g