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.
This post contains affiliate links. If you purchase something through these links, I will receive a small commission without any extra cost to you.
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 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:
Paleo Pumpkin Spice Donuts
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
Pumpkin Pie French Toast - Gluten Free and Dairy Free
Prep
Cook
Total
Yield 4-6 Slices
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.
Ingredients
- 2 large eggs
- 3 T canned pumpkin puree
- 2 T milk (any kind, dairy or non-dairy)
- 1/2 T sugar
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/4 tsp vanilla
- 4-6 slices gluten free bread (we used Udi's Delicious)
Instructions
- 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!
Courses Breakfast
17 Comments
Strength and Sunshine
August 26, 2015 at 9:36 amI love making vegan french toast with pumpkin puree! Haha! Pumpkin love!
Raia Torn (@RaiaTorn)
August 26, 2015 at 11:16 amAnything with the word “pumpkin” in it is going to be a winner in my book. 😉 These sound delicious, Celeste! 🙂
LifeAfterWheat
August 26, 2015 at 11:21 amI’m with you, Raia! Thanks!
petiteallergytreats
August 27, 2015 at 10:06 amSign me up! We love anything with pumpkin. 😀 This is a great breakfast, lunch or dinner winner!
Audrey @ Unconventional Baker
August 27, 2015 at 8:22 pmMmm… that sounds amazing! I’m a sucker for pumpkin. I’ve recently been making pumpkin pie bread pudding. Pumpkin french toast is next on the list! ♥
LifeAfterWheat
August 28, 2015 at 1:57 pmPumpkin Pie Bread Pudding Audrey? Sounds AMAZING!
Leah | Grain Changer
September 9, 2015 at 8:15 amTwo of my most favorite things in the whole world: french toast and pumpkin pie. This is GENIUS!
LifeAfterWheat
September 9, 2015 at 2:02 pmYes, those and the buttermilk syrup…You’ll never go back, Leah!
flippindelicious
September 10, 2015 at 7:30 pmI’m so ready for #pumpkineverything , seriously, it is my favorite season. I’m also a huge fan of french toast, and then that buttermilk syrup, I think that just puts it over the edge. I want to pour that stuff on everything!
LifeAfterWheat
September 11, 2015 at 7:01 amCouldn’t agree more Brianna!
Shirley @ gfe & All Gluten-Free Desserts
September 21, 2015 at 12:14 amThis recipe sounds so good and the photos are super appealing! Thanks so much for linking up to our Gluten-Free Recipe Fix event! 🙂
Shirley
Jules Shepard
November 3, 2018 at 12:01 pmThank goodness for pumpkin season right? This looks too good to just be for breakfast…maybe dessert too? YUM!
thereislifeafterwheat@gmail.com
November 3, 2018 at 8:35 pmYes, I love pumpkin everything – and I like the way you think 😉 -Celeste
jenna | the urben life
November 4, 2018 at 11:35 amPinning this for next weekend 🙂 I love french toast and fall flavors. Love that this can easily be made dairy-free (and egg-free with an egg sub) Thanks!!
thereislifeafterwheat@gmail.com
November 4, 2018 at 9:57 pmHope you enjoy it Jenna! -Celeste
Alisa Fleming
November 5, 2018 at 9:38 amI don’t think I’ve ever seen pumpkin pie french toast – gluten free or not! This is brilliant and sounds just delicious.
thereislifeafterwheat@gmail.com
November 5, 2018 at 1:53 pmThank you Alisa, it’s one of my favorite recipes! Alllll the goodness of pumpkin pie in an easy-to-make breakfast 🙂 -Celeste